Description
Baking is a temperature-controlled process that transforms dough through protein denaturation, starch gelatinization, and Maillard chemistry to produce a golden, airy crumb with a crisp crust.
Technical
During baking, gluten proteins denature and crosslink between 60–70 °C, forming a network that traps yeast‑produced CO₂. Starch granules gelatinize in the same temperature window, swelling and setting the crumb structure. Above 140 °C, Maillard reactions between reducing sugars and amino acids generate melanoidins, imparting browning and complex flavors, while caramelization of sugars above 170 °C contributes to crust color and sweetness.
Science
Primary Reaction
Protein denaturation, starch gelatinization, Maillard reaction, caramelization
Sensory Profile
Aroma ()
breadyyeastycaramelizednuttytoastedmaltybutteryvanilla-likehoneyed