Baking is an oldest technique by which not only bread making takes place, but it also involves the processing of food products containing flour as the basic raw material and whose heat is supplied by the upper and lower walls of a furnace by radiation. Additionally, the icing, center filling and topping are also included in it. Through this process, various forms of baked goods can be synthesized like cookies, crackers, cakes, muffins, bread, etc. They are different in many ways like baking technology and baking ingredients or materials etc. Different baking techniques and recipes are followed to increase the shelf life of the product as bakery products have a low shelf life. Modified atmosphere packaging is also used to extend the shelf life of baked goods. Some aspects that influence the quality and shelf life of baked goods like ambient temperature, relative humidity of the environment, acidity, humidity and gaseous atmosphere. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”? Get the original essay During cooking, four major changes occur: As the temperature increases, gases are vaporized. As the temperature increases, the starch gelatinizes. The gas cells present on the dough wall transform into an interconnected porous structure called the dough-crumb transition. Water vaporized due to high temperature in the oven, due to this hard and dry crust formation occurs in bread and in biscuits and biscuits complete drying occurs. The principle of cookingHeat is transferred through convection, conduction and radiation. As the product is fed into the oven, water evaporation occurs due to heat transfer. In every baked product, it is important that a moisture gradient exists at the end of the baking process because it is responsible for textural properties such as crumb softness and crust crispness in baked goods. at high humidity. The initial water content ranges from 11 to 30% for biscuits and biscuits. The final temperature range will be 1-5% depending on the finished product. Chicken egg is a remarkable food material used in many food products and contains a variety of nutrients like proteins, phospholipids, unsaturated fatty acids, antioxidants and vitamins. Eggs are one of the most important ingredients used in baked goods like cookies, cakes, etc. An egg is made up of three main parts: the egg shell, egg yolk, and egg white. The yolk is made up of lipids such as phospholipids, triglycerides and cholesterol. Egg white or albumen contains water and protein. Function in baked goods. In cooking, the egg plays a very important role, as it gives a suitable structure to the finished product because it contains proteins that coagulate when heated and give rigidity to the product. In egg yolk, lecithin is present and acts as an emulsifier. Lecithin has a glycerol backbone with 3 smaller molecules attached to it, two of them are fatty acids (this end of lecithin is hydrophobic) and the third is phosphoric acid which contains an amino acid called choline (this end of lecithin is hydrophilic). Lecithin acts as an emulsifier because.