The Chemistry Of Baking

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The Chemistry of Baking Baking is not usually thought of in a chemical way, but it does rely on the many chemical interactions between the ingredients. This report will explain how many different substances and their properties are involved with baking, the purpose of leavening agents, needed ingredients in order for a bakery dish to be successful, and how chemistry ties in baking. For instance, how certain ingredients have a big role in just making one dish and just leaving one ingredient out could ruin the whole dish. This report will discuss many of the hidden secrets of chemistry in everyday baking. To start off, the ingredients in a recipe are crucial in baking. Measure wrong or forget an ingredient could affect your outcome and not taste the same. There are many important ingredients used in a variety of baking like, yeast, baking soda, baking powder, flour, eggs, fats, sugar, milk and salt. The chemistry in these ingredients is what makes bakery goods, what they are. To add on, yeast is one of the many important ingredients used in baking. This enzyme converts sugar (glucose) to carbon dioxide and ethanol which causes foaming. The foaming liquid travels into the air pockets and lets loose carbon dioxide and alcohol making the dough rise and hold high. The alcohol let off contributes to the bread’s own flavor. For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer. If the baker would have just made the dough without yeast, the bread would be much harder and flat. Next, baking soda and baking powder are similar and can be substituted for each other. These two leavening agents are very important in a lot of baking. Baking soda has an acid content that reacts with any of the acids in the recipe and produces carbon dioxide. From this, it raises the batter. Baking powder has a
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