Yeast fermentation is a metabolic process that occurs when yeast feeds off various carbohydrates, such as starches and sugars that are in the flour, and releases carbon dioxide, ethanol, flavor, and energy.
Gluten helps make the dough elastic and enables the walls to expand without tearing. As carbon dioxide exerts more pressure than the dough can withstand, the gluten structure weakens it and releases the gas.
Baking with sugar is not just for sweetness; it also chemically affects browning and moisture retention.
The Maillard reaction is a chemical interaction between amino acids and reducing sugars that occurs upon heating, significantly enhancing the color and flavor of the baked goods.
The purpose of kneading dough is to develop gluten, and to incorporate microbubbles into the dough that will later inflate during proofing and baking.
Dairy products, like milk and butter, contribute to texture and flavor while baking. The lactose in milk caramelizes for sweetness, and butter’s fat melts, creating flaky layers in pastries.
In vegan baking, common substitutes include flaxseed meal or applesauce, which can replace eggs as binding ingredients. Additionally, coconut oil or margarine replicate the rich flavor typically provided by butter.
In baking, cocoa undergoes a series of reactions, including the Maillard reaction, which contributes to the complex flavors and aromas in baked chocolate goods.
They say baking is a science, but what does that really entail? From precise measurements and pH levels to correctly kneading dough and beyond, baking intricacies ensure that your treats come out correctly and are delicious and flavorful. For many people, though, baking involves simply following a recipe. While that’s a great start, it’s important to understand the why behind each step. In this guide, you’ll encounter explanations and scientific phenomena that'll prove how baking truly is a science.
Ready to bake the perfect treats? Click through to explore more.
Achieving the perfect crust involves keeping ingredients like butter cold to ensure flakiness. Also, balancing fat and water content helps maintain tenderness while preventing the dough from becoming too tough.
High-protein flours mean chewier textures, usually associated with bread or bagels, while lower-protein flours result in a more tender crumb suitable for pastries.
Different types of fats, such as butter, shortening, or oil, affect the texture and richness of baked goods. For example, butter adds flavor and creates a flaky texture in pastries.
An acid is a solution with a value between 1 and 6.99 on the pH scale, while a base is 7 or greater. Together they balance taste and help create an ideal consistency.
Pectin, which is naturally found in fruits, is crucial in jam and jelly making, where it gels in the presence of sugar and acid and creates the spreadable consistency.
Managing between browning and burning involves controlling oven temperature and baking time, as well as understanding that different sugars and proteins brown at various rates.
Baking can alter the nutrient content of foods. Examples include how heat reduces vitamin levels but also can make protein and starches more digestible.
A healthy sourdough starter involves maintaining a balanced microbial community of bacteria and yeast, which ferments the dough and adds flavor.
Sources: (Modernist Cuisine) (Handle the Heat) (Physics World) (Kansas State University) (Bob’s Red Mill) (Lesaffre) (Arm & Hammer) (Livestrong) (HexClad Cookware) (Empire Bakery Equipment)
See also: Surprising uses for baking soda
Sweet science: unraveling the mysteries behind your favorite bakes
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FOOD Baking
They say baking is a science, but what does that really entail? From precise measurements and pH levels to correctly kneading dough and beyond, baking intricacies ensure that your treats come out correctly and are delicious and flavorful. For many people, though, baking involves simply following a recipe. While that’s a great start, it’s important to understand the why behind each step. In this guide, you’ll encounter explanations and scientific phenomena that'll prove how baking truly is a science.
Ready to bake the perfect treats? Click through to explore more.