Baking and Baking Science. The information below is from his own work on bakingandbakingscience (which is no longer in service). Part One – Information below – Bread Baking Ingredients and Dough Strengtheners and Anti-Staling Ingredients Part One – Temperature -Heat Transfer and High Altitude Baking Part Two – Principles of Bread Production-Latest
The Science of Baking, In One Graphic. Baking is a science as well an art, and the key to better baking is understanding the chemical forces at play. Thankfully this graphic explains all of those things. I love to cook, and I love improvising while I cook, but baking is a bit more intimidating.
Baked Goods Periodic Tables. It isn’t just the baking that can be about chemistry. The treats themselves can show chemistry, like these delectable periodic tables. The Science of Baking. A blogger combines advice from bakers, chemists, and her grandmother to discover where her cheese puffs took a …
The Science of Baking. Baking utilizes carefully balanced formulas. What goes into a flour based baked good either strengthens/toughens (proteins and starches), weakens/tenderizes (fats and sugars), moistens (any water containing ingredient), dries, or leavens it, …
SCIENCE OF BAKING CLASS. This class uses easy-to-follow steps and detail-oriented photos that will put any delicious baked good within your reach. We will cover the essential components (fats, sugars, eggs, flours, and leavening agents) of baking in great depth, how ingredients interact with each other, and why baking is a science.
Also, if there is too much baking powder or baking soda, the bubbles will float to the top and pop, sinking the cake. Adding too much also can give a baked good a chemical taste.
But baking is a science, and certain ingredients need an exact measurement. Admittedly, you can get away with a little too much flavoring, for example, but when you start messing around with measures of certain ingredients such as flour, sugar, eggs, baking soda or salt, and you may be asking for trouble.
Baking soda and powder are not interchangeable; be sure that you have the product the recipe calls for. Too much leavening agent will make the bubbles too big, then they will combine and burst, leading to a flat cake or bread. Too little leavening agent will result in a heavy product, with soggy or damp layers.