Oven-baked products

Water in Oven Cooked Products. In oven baked products the inside of the product is not going to reach boiling point, indeed one of the simplest ways of obtaining a well-controlled temperature is to rely on holding a liquid at its boiling point. However, in a baked product, as the temperature rises the vapour pressure of the water rises, causing water to be lost by evaporation. 

Extrusion cooking is a special case because a water-containing product can be heated above 100°C without the water boiling off. Except in pressure cooking, regardless of the oven temperature the interior of a baked product can not rise above 100°C until all the water has been driven off. 

I- or reproducible results, magnesium turnings uuisi he cither air-dried (t. i.i or oven-baked l 1 2D 1-10 Cl. Stirring rates should be licit] constant, since they can. in principle, affect product distributions. 

For rcprodticible results, magnesium turnings mtisi lx cither iir-dricd (r.t.) or oven-baked (120-140 Cl. Stirring rates should be held constant. since they can. In principle, affect product dish ibutions. 

The oven temperature and time of baking for some baked products are summarized in Table 15.50. Conditions for baking of rye and... 

Baked product Weight Baking time Oven... 

Benefat ) Science, USA 4 0, 18 0 intended for use in oven-baked French fries, baked and dairy products, dressings, dips, sauces, cocoa butter substitute, chocolate-flavored coatings of hydrogenated vegetable oils with triacylglycerols containing acetic and/or propionic and/or butyric acids... 

Sodium Aluminum Sulfate (SAS). Sodium aluminum sulfate is a dehydrated double salt of aluminum and sodium sulfate. It does not react with baking soda in cold, but in the heat of oven 1 mol of SAS produces 6 mol of carbon dioxide from reacting with baking soda. Historically, SAS was one of the first materials used to Hberate carbon dioxide from baking soda. Today its primary use is in household baking powder production. It is used either alone or in combination with MCP. SAS is not recommended for use in prepared mixes due to its lack of compatibiHty with other ingredients in a mix. 

In mixing any dough some air becomes incorporated. This air, if it remains until the product is baked, will contribute to its expansion in the oven. Another function of the air bubbles is to act as nuclei for the formation of other bubbles such as carbon dioxide. 

These products are the sort of bread that can be made without an oven. If a flat sheet of dough is placed on a hot griddle or bake stone then the dough will cook by conduction. The floor or wall of a heated oven or a modern deck oven are other possibilities. 

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