baking technology

Baking technology involves the science of transforming raw ingredients like flour, water, eggs, and fats into baked goods such as bread, cakes, and pastries through controlled heat application. It relies on chemical reactions, such as leavening, where gases like carbon dioxide expand to create rise and texture. The process also involves precise temperature, humidity, and timing controls to ensure proper browning, moisture, and structural integrity. Advances in baking technology include improved ovens, mixers, and formulations that enhance efficiency, consistency, and quality of baked products.