Define bake

Controlled heat delivery to product to achieve specs whilst controlling weight loss. Involves rapid increase in gas pressure and changes in dough rheology. Gas pressure increases due to; final evolution of carbon dioxide by yeast, effects of temperature on solubility of carbon dioxide and thermal expansion. Works from outside in. Fall in dough viscosity or consistency. Kills yeast and active ingredients, stopping gas production. Also stage which carbon dioxide escapes and pores are produced. Creates crust colour and water loss