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What prevents baked goods from collapsing back to their original size once their leavening gas escapes or cools?

Baked goods acquire a firm structure principally because the heat of the oven or griddle coagulates the protein and gelatinizes the starch in the batter or dough. If it were not for this firming action, the weight of the food's mass would cause many of the air pockets that were formerly supported by the pressure of the carbon dioxide, steam, or hot air to cave in.

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10:57:06 on 02/21/08 by Webmaster - Questions and Answers -