In this post, we will assess yet another cooking method known as baking. It is a dry heat cooking process that mostly utilizes an oven to cook food. It is a cooking method where dry heat, typically in an oven, gradually transfers heat to the food item. Depending on the food item being prepared, the dough or batter is heated from the surface to the centre. The browning process allows the food item to form a crust.
Foods to bake
Bakery products include pastries, pies, bread, spring rolls, cookies etc. Different types of meat e.g. fish, chicken etc can use this cooking method. Flour is the main ingredient used in baking. Various flours comprising rye flour, rice flour, oat flour and most commonly wheat flour are used in baking. The baking process requires different temperatures for different products. In most cases, the level of dryness of heat is adjusted by the amount of steam generated from the items being baked.
Cooking time and temperatures
Cooking time periods can take approximately 5 -60 minutes depending on what is being baked, the amount of heat applied and type of oven. For example, the most suitable baking temperature for cakes is about 160˚C for 30-40 minutes, depending on how dense you like your cake. A food item like chicken requires almost similar temperatures of about 165 ˚Celsius for about 25-30 minutes. In addition, the baking temperature and time period are dependent on the quantity of the dough or batter. Typically, sponge cakes need a temperature of about 180 ℃, whereas denser cakes need to bake for longer durations at a temperature of 160℃.
Baking And Nutritional Value
Baking can enhance the nutritional profile of food products. This enhancement originates from the destruction of unwanted microorganisms, and certain anti-nutrients such as protease that limit nutrient absorption. Proteins become easily digestible and certain nutrients including B vitamins can increase during the fermentation process. With baking, other factors apart from temperature including pH, moisture content and time can impact nutrient stability.
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