Baked food refers to a large class of food which takes grain as the main raw material and is shaped and cooked by baking process.

A large class of food, with wheat and other grain flour as the basic raw material, is matured through fermentation and high temperature baking. Also known as baked goods. Because most products in baked goods are made of flour and different proportions of sugar, it is also called flour sugar food.

The characteristic of baked goods is that products are cooked by baking. Baking is a high temperature treatment process. When the dough blank is suddenly heated, the gas contained in it or the gas released by the chemical leavening agent suddenly expands, making the organization of food loose. Especially, the surface temperature of food is high, and the reducing sugar contained in it will react with amino acids and protein to make the product brown and produce unique flavor substances. These are the unique characteristics of baked goods. Baked food has relatively low moisture content, good preservation, convenient carrying and preservation, and rich nutrition.

The history of baked goods

The origin of baked goods is very early. Mummy yeast bread was found in the tombs of ancient Egypt and the ruins of Pompeii in ancient Rome. The Bible records the law about whether bread has dough, which shows that the Hebrews have learned the technology of making dough. After a long period of development, the production of baked goods has developed into an important food industry sector in western countries. Europeans consume 50 kilograms of flour to make bread every year. China's dough mixing technology has an earlier history. The Northern Wei Dynasty recorded a kind of "pulp cake" made of wheat flour (fermented or unfermented), oil, honey, milk and other raw materials in the Qi Shu Cake Law. In the third year of Yuan Dynasty (1330), Hu Sihui's Eating recorded in detail the method of steaming cakes with yeast and alkali. This is a method of using wild microorganisms to produce acid, gas and dough. According to Shi Hongbao's Miscellaneous Notes on Fujian, Qi Jiguang, a famous Ming Dynasty soldier, prepared "light cake" as dry food for marching in the 43rd year of Jiajing (1564), which was made of baked flour, and the production principle was the same as that of bread. At the end of the Ming Dynasty, European missionaries introduced western bread manufacturing technology to coastal cities in China. /kloc-during the construction of the Dong Qing railway in Russia at the end of October/September, this technology spread to the northeastern cities of China, and then gradually developed to the inland cities. Since the coastal cities opened to the outside world in the late Qing Dynasty, the technology of mechanically making biscuits and western-style cakes was gradually introduced to China. By the 1980s, the production of baked goods had occupied a certain proportion in the food industry. 1985 There are12,280 baking enterprises in China, with an annual output of 258.2t, accounting for 5.6% of the total output value of the food industry. The per capita annual consumption is 2.45kg.