Baking Transformations: Product drying
During the product stabilisation phase the crust will start to dry, this
allow the moisture to transfer from the inside/ crumb towards the crust.
Therefore the main focus in this phase is remove as much water as possible from
our product. At a certain point the speed of moisture transfer slows down,
which then allows the crust to start drying out further, heating up the crust
temperatures towards over 120°C. Around this temperature the chemical reactions, known as Maillard
reactions (Proteins that interact with reducing sugars) take place, creating
many flavours and colours. In many bakery products the heating of the crust
continues towards 160-180°C and this is where the caramelisation process takes place.
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