Science of baking

Baking refers to the application of radiant heat in a contained environment. Most bakery items are made of tea me ingredients: flour, water, sugar, eggs, leavening agents and fat.

Each of these ingredients has its own role and function in baked products.

Sometimes the difference between two products is simply the method of preparation used in assembling the ingredients.

Bakery products can be classified according to the way they are leavened:
*Yeast raised goods include bread and sweet dough leavened by carbon dioxide from fermentation.
*Chemically leavened goods. Carbon dioxide from baking powders an chemicals agents.
*Air-leavened goods include angel cakes and sponge cakes made without baking powder.
*Partially leavened goods include pie crusts, certain crackers where no intentional leavening agents are used.

Baking soda – technically bicarbonate of soda – is the original chemical leavened, When it is added to an acidic batter – one that contains something like butter milk, - a chemical reaction occurs that produces air bubbles.

Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and crumb texture.

These gases must be retain in the product until the structures is set enough by the coagulation of gluten and egg proteins and the gelatinization of starch to hold its shape.

The principle functional protein of wheat flour is gluten, It is the hydrophobic, insoluble gliadin proteins that contribute sticky. Gluten has the important property that when it is moistened and worked by mechanical action, it forms an elastic dough. It does this by forming linkages between protein molecules with three dimensional structure which provides strength to the dough.

Baking of different flour mixtures brings about a delicate balance between the firming of structure, the leavening action and the development of optimum flavors and colors.
Science of baking