Editing Baking (section)

==Process==
[[File:Rhof-brotBacken.ogv|thumb|Baking bread at the [[Roscheider Hof Open Air Museum]]]]
[[File:Baked goods.jpg|thumb|upright|Baked goods]]

Eleven events occur concurrently during baking, some of which (such as [[starch]] gelatinization) would not occur at room temperature.{{sfn|Figoni|2011|p=38}}

# [[Fat]]s melt
# [[Gas]]es form and [[Thermal expansion#Isobaric expansion in ideal gases|expand]]
# [[Microorganism]]s die
# [[Sugar]] [[Dissolution (chemistry)|dissolves]]
# [[Egg]], [[milk]], and [[gluten]] [[protein]]s coagulate
# [[Starch gelatinization|Starches gelatinize]] or solidify
# Liquids [[Evaporation|evaporate]]
# [[Caramelization]] and [[Maillard reaction|Maillard browning]] occur on crust
# [[Enzyme]]s are [[Denaturation (biochemistry)#Cooking|denatured]]
# Changes occur to [[nutrient]]s
# [[Pectin]] breaks down{{sfn|Figoni|2011|loc=ch.3 pp.38 ''ff''}}

The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by the caramelization of sugars and the [[Maillard reaction]]. Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread."{{sfn|Figoni|2011|p=42}} The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying [[herb]]s or roasting certain types of vegetables.

The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as [[margarine]], [[butter]], lard, or vegetable [[shortening]] will cause an item to spread out during the baking process.

With the passage of time, breads harden and become [[staling|stale]]. This is not primarily due to [[moisture]] being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to [[Recrystallization (chemistry)|recrystallization]] and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer.