Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 2 months ago

Why do baked goods tend to brown from the outside in (i.e. cakes)? Is there a scientific explanation for this?

9 Answers

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  • 1 month ago

    Sugar. It browns.

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  • 2 months ago

    Because the heat element is outside the cake.

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  • Mintee
    Lv 7
    2 months ago

    its their tan... if you sit out in the sun, you are brown from the outside, but not on the inside... lol

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  • kswck2
    Lv 7
    2 months ago

    It is called the Maillard Reaction. 

    • denise
      Lv 7
      2 months agoReport

      Yes, that's correct.

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  • 2 months ago

    Direct heat vs radiated heat. With radiated heat, the inside is warmed indirectly by the heat source via heat transference from the outside layer. The outside layer is heated directly by the heat source.

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  • Mark
    Lv 7
    2 months ago

    Because it cooks from the outside in. Check out the Maillard reaction.

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  • 2 months ago

    There certainly is:

    As far as why it happens from the outside in, rather than from the inside out, or even all at once - it's because it happens in response to heat, and that's the direction heat flows.  

    From the outside in.

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  • Anonymous
    2 months ago

    Thermodynamics. I.e. heat. 

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  • Kieth
    Lv 7
    2 months ago

    It's hot in the oven, and the outside of baked goods will brown before the inside.

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