Why You Need to Control Your Oven Temperature
<<First Name>>,
I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once!
Temperature has a key roll in 3 areas:
Development:
- Killing of yeast cells: 50–60°C (122–140°F)
- Maximum enzymatic activity: 60°C (140°F).
- Start of starch gelatinization: 55–65°C (130–150°F)
- Denaturation of gluten proteins at 50°C (122°F) and coagulation at 70–80°C (160–180°F).
- Start of dough-crumb transition process: 85°C (185°F)
- Inactivation of naturally-occurring and added enzymes inside the dough: 70–85°C (160–185°F).
Drying:
- Water molecules at the dough surface absorb latent heat and start to evaporate: 200–300°C (390–570°F)
Color formation:
- Maillard browning: 105°C (220°F)
- Sugars caramelize: 160°C (320°F)
That's why you need to track and monitor how your product is changing in the oven, and adjust the temperature accordingly.
What about oven temperature vs. internal
product temperature? Learn more!
Science. It stands up to the heat!
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