TYPICAL BAKING PROCESS OF SOMETHING LIKE A SHORTENED CAKE
early in the baking period the fat begins to melt if it is not already liquid.
the mix becomes more fluid
substances soluble only in hot water begin to dissolve.
chemical or physical or biological leavening
baking powder continues to form carbon dioxide
heat causes carbon dioxide and air in the batter to expand.
proteins of flour and eggs, if present, begin to set as temperature rises.
the starch begins to gelatinize
part of the water is converted to steam which provides additional leavening.
when the heat penetrates the interior the structure of the baked product is set because of the coagulation of protein and the gelatinization of starch
evaporation of water from the surface slows and the surface gets hot enough for the Maillard Reaction
The relationship between the denaturation of protein, gelatinization of starch and leavening action is critical.
