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A. Oven temperature
B. Automatically
C. Manually
WORD POOL
D. Development
E. Oven
F. Home oven
1. It causes physical transitions and chemical reactions to take place in the
dough/batter.
2. A temperature sensor (thermocouple probe) senses, measures, and transmits
the temperature (controlled variable) of the air inside the baking chamber.
3. Dough pieces are loaded into the oven, where heat from the energy sources is
used to bring the products to the required temperature for them to cook and dry.
4. In this stage, the product undergoes a series of irreversible chemical and
physical transformations.
5. Maillard browning takes place above approximately 105°C (220°F) and
requires the presence of a reducing sugar (glucose, maltose, or lactose) together
with an amino acid, the type of which determines color and flavor.
