A Study on the Importance of Temperature in Baking

Denzil Celestine Dcosta

doi:10.36948/ijfmr.2024.v06i01.13655

A Study on the Importance of Temperature in Baking

Author(s)	Denzil Celestine Dcosta
Country	India
Abstract	The art and science of baking have been integral to culinary traditions across cultures for centuries. Among the myriad factors influencing the outcome of baked goods, temperature plays a pivotal role in determining the texture, flavor, and overall quality of the final product. This study delves into the significance of temperature control during various stages of the baking process and its profound impact on the characteristics of baked goods. The research encompasses an extensive review of existing literature on baking science, temperature-related chemical reactions, and the role of temperature in ingredient transformations. Experimental investigations are conducted using a range of baked goods, including bread, cakes, and pastries, with meticulous temperature monitoring throughout the entire baking process. The study also explores the influence of temperature variations on the Maillard reaction, fermentation, and other critical processes that contribute to the sensory attributes of baked items. The findings of this research have practical implications for both home bakers and professional pastry chefs, providing insights into optimal temperature parameters for different recipes. Additionally, the study contributes to a deeper understanding of the underlying mechanisms that govern the baking process, offering a foundation for further research and innovation in the field of culinary science. Ultimately, this study underscores the vital role that temperature precision plays in achieving desired outcomes in baking, emphasizing the need for a nuanced approach to temperature management to enhance the quality and consistency of baked goods. As a result, this research contributes valuable knowledge to the culinary community, fostering a more informed and deliberate approach to the temperature aspect of the baking craft.
Keywords	baking, temperature, culinary
Published In	Volume 6, Issue 1, January-February 2024
Published On	2024-02-19
Cite This	A Study on the Importance of Temperature in Baking - Denzil Celestine Dcosta - IJFMR Volume 6, Issue 1, January-February 2024. DOI 10.36948/ijfmr.2024.v06i01.13655
DOI	https://doi.org/10.36948/ijfmr.2024.v06i01.13655
Short DOI	https://doi.org/gtjtxj

View / Download PDF File

E-ISSN 2582-2160

doi

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads

Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 6 Isu 6 Cover Page Vol 6 Isu 5 Cover Page Vol 6 Isu 4

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9898-5948-55	editor@ijfmr.com

International Journal For Multidisciplinary Research

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

A Study on the Importance of Temperature in Baking

Share this