ABSTRACT
Baking is a complex operation, and the ideal circumstances vary depending on the type of food being manufactured. Consumers are drawn to bakery foods because of their nutritional value and ability to be used in feeding programmes and during times of drought, famine, natural disaster, etc. Time and temperature are traditionally used to control the baking process in an oven. The dough experiences various physical and biological changes as it enters the baking oven. Conduction, convection, and radiations are the three basic modes of heat flow in the dough-to-bread transformation. Bakery products can be formulated with different methods. Straight dough method, Chorleywood method, and Sponge and dough method are the most popular among all methods. This chapter discusses the series of physicochemical reactions that lead to the development of the crust layer, the formation of the crumb’s alveolar structure, and the expansion of the product. Also, various types of ovens used for baking and changes in physical, chemical, and nutritive properties are discussed in this chapter.
