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First, the products with baking are increased in volume for the expansion of gas and water vapor. Then an elastic film is formed, which these gases keep inside the baking. Gradually, the moisture from the surface layer evaporates when heated to 100 ° C and a crust is formed. Inside the product, the temperature does not rise above 100 ° C on the surface, the temperature reaches 180 ° C. The moisture evaporates, but the part condenses and passes into the crumb of the dough.
Became