question: Why does baking paper not burn like paper when you bake it? How does it maintain an everlasting greasy feel?
comment: The flash point of paper is 451° F (233C). That means when the paper, or part of the paper, reaches 451° it will burst into flames. Baking at 350° this will never happen.
passages: The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars and the Maillard reaction. Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef and baked bread." The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables.
   The boundary layer of water vapor again serves the purpose of preventing interactions between the oil and the surface of the food. Even as the boundary layer of water breaks down, the initial interactions between the oil and the batter will be minimal. The oil will move into the vacancies left in the batter by the vaporization of the water. At this point there is very little bonding between the fatty acids in the oil and the non polar hydrocarbons that make up the majority of the batter. However the polar portion of the triglyceride molecule does begin to induce dipoles in the hydrocarbon chains that make up the batter.
   Under prolonged heat, the triglycerides in the oil begin to break down. This means the glycerol molecules and the fatty acid chains begin to break apart. As this occurs the oil becomes more polar. As the oil becomes more polar, the Van der Waals interactions between the glycerol and the hydrocarbons begin to increase. In this case, the dipole on glycerol induces a dipole in the hydrocarbon chain. The strength of the dipole induced dipole interactions can be modeled with a combination of Debye, Keesom and London interactions through addition.
  
  Debye:
  
  Keesom:
  
  London:
   Traditional springerle recipes use hartshorn salt (ammonium carbonate, or baker's ammonia) as a leavening agent. Since hartshorn salt can be difficult to find, many modern recipes use baking powder as the leavening agent. Springerle made with hartshorn salt are lighter and softer than those made with baking powder. The hartshorn salt also imparts a crisper design and longer shelf-life to the springerle. The leavening causes the biscuit to at least double in height during baking.
   A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter") as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
   Due to the thermal mass of baking stones and the material's property as a poor heat conductor, food is less likely to burn when one uses a baking stone instead of metal or glass bakeware. Baking stones are a variation on hot stone cooking, which is one of the oldest cooking techniques known. Some cooks recommend sprinkling corn meal or flour on the baking stone to prevent the crust from sticking or using parchment paper atop the stone. Baking "stones" may be purchased as unglazed ceramic tiles, unglazed fired clay tiles and quarried tiles, from tile shops and hardware stores.
   A recipe for Abramelin oil based upon the French manuscript:
  
  BULLET::::- 4 parts cinnamon bark quills, reduced to powder
  
  BULLET::::- 2 parts myrrh resin, finely ground
  
  BULLET::::- 1 part calamus chopped root, reduced to powder
  
  BULLET::::- half of the foregoing total weight olive oil
   There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such seen in French fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness. Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck or pernil. 
  
  Crispiness is lost when food items are heated in the microwave oven as microwaves heat water within the food that then makes the food margins soggy.
  
  Section::::Other meanings of crispness but not crispiness.
   Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.
  
  Section::::History.
   Section::::Importance of cooking temperature on interfaces.:Smoke points of oils.
   Making Abramelin oil according to S. L. MacGregor Mathers' 1897 translation of the French manuscript requires compounding the oil from raw ingredients. The ratio given in the book is as follows:
  
  BULLET::::- 4 parts cinnamon bark quills, reduced to powder
  
  BULLET::::- 2 parts myrrh resin tears, finely ground
  
  BULLET::::- 1 part galangal sliced root, reduced to powder
  
  BULLET::::- half of the foregoing total weight olive oil
   Section::::Molecular and structural composition.:Flour.
   Usually, the coating will turn black when heated, but coatings that turn blue or red are sometimes used. While an open heat source, such as a flame, can discolor the paper, a fingernail swiped quickly across the paper will also generate enough heat from friction to produce a mark.
   Typically, a strip of Papier d'Arménie is torn from the booklet, folded accordion-style, and placed on a heat-resistant support. The strip is lit and blown on until the paper begins to glow and release the vanilla scent characteristic of resin compounds. The smell is pleasant and subtle, underscoring its primary use as a "purifier". This belief began with the practice of burning Papier d'Arménie on a bell set above a piece of raw meat, which would not rot by the end of a week (as normal meat almost certainly would).
   The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is heated and its intended use. The end result is a thickening and flavoring agent.
   In a large greased baking dish, individual sheets are layered one by one with small amounts of filling and sunflower oil or/and melted butter between them. After half of the sheets are placed in the pan, a large portion of the filling is spooned onto the leaves and is then covered with the remaining sheets and filling in the same manner. The pastry is then baked at 200–250 °C. In some recipes, just before the banitsa is finished, a glass of lemonade or sparkling water is poured into the tray, and the baking continues for several more minutes.
   The non-stick properties can be also achieved by employing a coated paper, for which a suitable release agent—a coating with a low surface energy and capability to withstand the temperatures involved in the baking or roasting process—is deposited onto the paper's surface; silicone (cured with a suitable catalyst) is frequently used.
  
  Section::::Applications.
  
  A common use is to eliminate the need to grease sheet pans and the like, allowing very rapid turn-around of batches of baked goods. Parchment paper is also used to cook "en papillote", a technique where food is steamed or cooked within closed pouches made from parchment paper.
   They are light brown, square shaped, and made from the same ingredients as "taai-taai": rye flour, sugar and anise, and sometimes also cinnamon, and clove. They are fairly chewy, though they harden gradually when exposed to the air.
   Blue corn, a staple grain of the Hopi, is first reduced to a fine powder on a metate. It is then mixed with water and burnt ashes of native bushes or juniper trees for purposes of nixtamalization (nutritional modification of corn by means of lime or other alkali). The thin batter is then smeared by hand over a large flat baking stone that has been heated over a fire and coated with oil made from pounded seeds of the native American plants squash and sunflower, and also from the seeds of watermelon, which though originally from Africa, has been in the Americas for at least 500 years. Piki bread bakes almost instantaneously and is peeled from the rock in sheets so thin they are translucent. Several sheets of the bread are often rolled up loosely into flattened scrolls.
   There are many cooking techniques that do not use oil as part of the process such as steaming or boiling. Water based techniques are typically used to cook vegetables or other plants which can be consumed as food. When no oil is present the method of heat transfer to the food is typically water vapor. Water vapor molecules do not have any significant surface interactions with the food surface. Since food, including vegetables, is cooked by the vaporization of water within the food, the use of water vapor as the mode of heat transfer has no effect on the chemical interactions on the surface of the food.
   Steam and air are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in popovers, Yorkshire puddings, and to a lesser extent in tempura.
   Section::::Food preparation.
  
  Oven: wax paper is not recommended for baking use as it will smoke. Parchment paper is better for this use.
  
  Microwave: wax paper can be used to prevent splatters by covering the food when microwave cooking. Since the paper is mostly unaffected by microwaves, it will not heat to the point of combustion under normal usage. This makes wax paper more functional than plastic wrap which will melt at higher temperatures, or aluminium foil which is not safe for use in most microwave ovens.
  
  Section::::Other uses.
   Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques have significant surface interactions that greatly affect the quality of the food they produce. These interactions stem from the polar oil molecules interacting with the surface of the food. Water based techniques have far less surface interactions that affect the quality of the food.
  
  Section::::Interaction of cooking techniques.:Pan fry.
   When Amelia Simmons published "American Cookery" (1792), the first American cookbook, the recipes she included used three possible types of leavening: baker's yeast, emptins (from the leavings of brewer's yeast), and pearlash. 
   Parchment paper
  
  Parchment paper, baking paper, or bakery release paper are cellulose-based papers that have been treated or coated to make them non-stick. They are used in baking as a disposable non-stick surface. They should not be confused with wax paper or waxed paper, which is paper that has been coated in wax.
  
  Section::::Parchment paper.
  
raw_presuppositions: Baking paper burns at regular baking temperatures Baking paper should burn.
raw_corrections: All paper burns at 451 degrees, higher than the regular baking temperature of 350. Baking paper is cooked at temperatures that don't causes paper to ignite. 