Why do baked goods tend to brown from the outside in (i.e. cakes)? Is there a scientific explanation for this?
- riversconfluenceLv 71 month ago
Sugar. It browns.
- Groovy_UnicornLv 72 months ago
Because the heat element is outside the cake.
- MinteeLv 72 months ago
its their tan... if you sit out in the sun, you are brown from the outside, but not on the inside... lol
- kswck2Lv 72 months ago
It is called the Maillard Reaction.
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- curtisports2Lv 72 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.
- MarkLv 72 months ago
Because it cooks from the outside in. Check out the Maillard reaction.
- skeptikLv 72 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.
- Anonymous2 months ago
Thermodynamics. I.e. heat.
- KiethLv 72 months ago
It's hot in the oven, and the outside of baked goods will brown before the inside.