Overview

Baking r f r to tw culinary r k ng by dr heat in n n l d oven nd m k ng u flour-based goods (br d , cakes, tr ) that are k d by b k ng. By xt n n a baking d devoted to making breads nd cakes nd includes th d of a b t h b k r tr b k made u n quantity f r cutting nt smaller . C k ng fl ur-b d t m using a gr ddl also n d r d a form f b k ng. R t ng meat r vegetables u h as t t n th v n l n r t b k ng. The idea is also m l d in th l mb k f h llf h, u ng l r of heated stones and w d. Two tr d are d r tl concerned with baking, th b k r u ng yeast to make br d and the tr k producing d l t pastries nd k . The d m r t n un l r n English, wh h ft n l the word b k r to m n who makes k . French d t ngu h more sharply b tw n the boulanger nd th patissier, d German between th B k r and th K nd t r. Th technique h a w d g gr h l r d. It u d thr ugh ut N rth Am r nd Eur , r the M ddl E t nd North Afr , nd into ntr l Asia and n rth rn Ind . Th n t w ntr du d by Europeans t their f rm r l n , m n f whom have nt nu d the r t . Baking exceptionally important n ultur th t r l on wheat th r r m r r l. M th d and t hn l g have d v l d r n ll t x l t nd nh n the r rt f th glut n it contains. Oth r (rye, b rl , oats) nt n less gluten but are u d in n rth rn and w t rn European b k ng, u u ll residual tr d t n fr m times wh n wh t was x n v and difficult t bt n. M z d n t l nd itself to baking, although N rth Am r n ttl r m n g d t d v l rn breads, nd the Atl nt mmun t of n rth rn P rtug l nd Spain l u it n br d and k .

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