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Baking. The process whereby doughs (q.v.) or batters (q.v.) are converted into edible foods by exposure to dry heat for a sufficient time to effect an adequate degree of cooking. In a more general, all-inclusive sense, the total activities and processes involved in producing a variety of bakery products, such as bread (q.v.), rolls (q.v.), cakes (q.v.), sweet goods (q.v.), cookies (q.v.), etc.