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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.

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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.

▲Moisture plays an important role in baking, as it influences everything from the activation of leavening agents to the texture of the final product.

▲Both baking soda and baking powder are leavening agents. However, the two react very differently in cooking and cannot be substituted equally. Baking soda reacts with acids, while baking powder reacts with any liquid given its acidic component, cream of tartar.

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Baking with sugar is not just for sweetness; it also chemically affects browning and moisture retention.

▲Beyond flavor, salt plays a crucial chemical role in baking. It not only strengthens gluten, making the dough less sticky and more cohesive, but it also helps control yeast fermentation by slowing it down.

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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.

▲During the initial minutes of baking, the phenomenon known as "oven spring" occurs. The heat quickly activates the yeast and leads to a final burst of gas production.

▲Eggs are a crucial ingredient when baking. They have multiple possible uses, including their roles as binders, leaveners, and emulsifiers.

▲In gluten-free baking, various ingredients such as xanthan gum, guar gum, or psyllium husk can replace gluten. These substitutes help mimic the structure and elasticity that gluten typically provides.

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The purpose of kneading dough is to develop gluten, and to incorporate microbubbles into the dough that will later inflate during proofing and baking.

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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.

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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.

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In baking, cocoa undergoes a series of reactions, including the Maillard reaction, which contributes to the complex flavors and aromas in baked chocolate goods.

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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.

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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.

▲As dough is baked and the heat causes starch granules in the flour to absorb water and swell, they eventually gelatinize. This process transforms the dough's texture.

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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.

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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.

▲The proofing environment is essential in achieving the perfect dough rise. Proofing is a step in bread baking that activates the yeast in the dough. Key factors such as temperature, humidity, and airflow must be carefully controlled.

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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.

▲At higher altitudes, adjustments in baking are necessary due to low air pressure. These adjustments might include increasing oven temperature and altering proportions of ingredients.

▲Bakeware material can greatly affect baking performance. For example, metals like aluminum conduct heat quickly and evenly, reducing baking time.

▲Emulsifiers, like eggs, are important in achieving stable emulsions in baking. These are crucial for smooth, uniform batters.

▲Caramelization in baking is a chemical reaction where sugars break down under heat. It can alter the taste and produce a brown color.

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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.

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Baking can alter the nutrient content of foods. Examples include how heat reduces vitamin levels but also can make protein and starches more digestible.

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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)

▲Alcohol can add different flavors when blended with other ingredients, but it mostly evaporates during the baking process due to its low boiling point.

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In this guide, you’ll encounter explanations and scientific phenomena proving how baking is a science.

Sweet science: unraveling the mysteries behind your favorite bakes

Unlocking the top baking science secrets

02/10/24 por StarsInsider

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.

Ready to bake the perfect treats? Click through to explore more.