Baking is an older technique through which not only bread making is carried out, but also involves the processing of those food products that contain flour such as basic raw material and what heat is supplied by the upper and lower walls of a radiation furnace. Additionally, it also includes frosting, center filling, and topping. Through this process, various forms of baked goods such as biscuits, crackers, cakes, muffins, bread, etc. can be synthesized. They are different in many aspects, such as in cooking technology and cooking ingredients or materials, etc. To increase, different cooking techniques and recipes are followed. the shelf life of the product as baked goods have a short 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 such as 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 Shouldn't Be Banned"? Get an original essay Four major changes occur during cooking: As the temperature increases, gases are vaporized. When the temperature increases, the starch gelatinizes. The gas cells present in the dough wall transform into an interconnected porous structure called the dough-crumb transition. The water vaporizes due to the high temperature in the oven, due to this hard, dry crust formation occurs in the bread and biscuits and complete drying occurs. The main of cookingHeat is transferred through convection, conduction and radiation. As the product is introduced into the oven, the water evaporates due to heat transfer. In every baked product it is important that a moisture gradient is present at the end of the baking process as it is responsible for structural properties such as the softness of the crumb and the crunchiness of the crust in high-moisture baked products. The initial water content varies 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 notable food material used in many food products and contains a variety of nutrients such as proteins, phospholipids, unsaturated fatty acids, antioxidants and vitamins. Eggs are one of the most important ingredients used in baked goods such as biscuits, cakes, etc. An egg is made up of three main parts: shell, yolk and white. The yolk is composed of lipids such as phospholipids, triglycerides and cholesterol. Egg white or albumin contains water and proteins. Function in baked products In baking the egg plays some very important roles such as giving an adequate structure to the finished product because it contains proteins that coagulate during heating and provide rigidity to the product. Lecithin is present in egg yolk which acts as an emulsifier. Lecithin has a glycerol backbone on which 3 smaller molecules are attached, 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 it has both hydrophilic and hydrophobic ends and during emulsification the hydrophobic end dissolves in the oil droplets and the hydrophilic end in the water, so in this way the oil in the water is easily protected by lecithin. The emulsifying property of the yolk depends on various intrinsic factors such as structure.