Importance Of Chemistry In Baking

Improved Essays
The Chemistry of Baking
If there is one thing in the world that brings people together, it is food. No matter who a person may be, or what their background is, everyone can enjoy an excellently crafted dish. In particular, many people enjoy selections of pastries, sweets, and bread. There are hundreds to thousands of crafted desserts and bread around the world. When a person first bites into a macaroon, slice of asiago bread, or a perfectly-shaped chocolate chip cookie, they might not consider all that goes into their snack. What they might not know, or think to consider, is that baking is simply chemistry.
Chemistry was originally brought to the attention of bakers to improve the art of their craft. In fact, there was an entire study done
…show more content…
Baking is dependent on interactions of various chemicals in substances, and so it is chemically based. Stripped down, the science of baking is simply a series of chemical reactions. Chemical reactions, or chemical changes, are defined as “a process involving one or more substances changing into a new substances (Buthelezi 1010). There are four major reactions in baking: protein bonding, leavening, maillard reactions, and caramelization (Baker).
Protein bonding in baking involves glutenin and gliadin, two proteins found in flour. These two proteins form a bond when water is added to flour, such as when making dough. The bond these two proteins form results in the formation of gluten (Baker). Dough made from wheat flour and water will cause the gluten to transform into a thick, sticky, and elastic mass. This will allow the dough to rise many times its original size and set with a light texture. Due to this, gluten is a main component in baked goods, as it provides an appropriate structure (Czernohorsky and
…show more content…
These reactions are also known as “browning” (“Maillard Reaction”). This happens due to the high temperatures involved in baking. These reactions cause the darkening of the dough, and also delicious flavors and aromas (Baker). There are 3 stages to the Maillard reaction: the initial stage, the intermediate stage, and the final stage. The initial stage is where the amino acids involved in the reaction begin to condensate. The intermediate stage occurs when sugars dehydrate and become fragments, and the amino acids begin to degrade as well. This produces a colorless to light yellow crust. The final stage is when the crust will become a nice, golden brown (“Maillard

Related Documents

  • Improved Essays

    When we first were signing up to choose our topics, I chose baking because I like to simply bake. I thought that there could be some chemistry involved due to heat in the oven changing food from liquid to solid. I was so wrong. Even though the oven and heat portion plays a major factor, a good portion of the real chemistry lies in the ingredients we use to make such delicious dessert treats and our different breads. From the ten different sources I looked up previously, for the Annotated Bibliography portion, I found that each of the websites say roughly the same thing.…

    • 1483 Words
    • 6 Pages
    Improved Essays
  • Improved Essays

    ”(The Definition of Butter) Butter is used for many different things. It can be used as a spread usually on bread and it could be used for baking adding a nice texture and flavor to baked goods. “Butter consists of butterfat, milk proteins and water.” (Butter)Cream has a very big part in making butter. “Cream is the fatty part of milk, which rises to the surface when the liquid is allowed to stand unless homogenized.”(The…

    • 718 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    2.4 Amylase’s Role in Bread Processing Bread making process is different from one company and the other company. There are many uniqueness of formula from each company but generally, the process is divided into three processes. The first step is dough mixing. The starch inside the flour can be broken by the alpha-amylase and will produce dissolved amylose which is the enzyme substrate to the next amylose degradation process. Starch hydrolysis process has a very important role to dough’s rheology characteristic because amount of water will be bonded by the hydrolyzed starch.…

    • 727 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    This review focuses on the current knowledge of quality determining physical, chemical, thermal and microstructural properties of fats and oils in relation to cookie dough rheology and cookie quality. Keywords cookies quality, fats and oils, physicochemical properties, rheological properties, spread ratio Abbreviations: TAG, Triacylglycerol; FAs, Fatty acids; SFA, Saturated fatty acids; UFA, Unsaturated fatty acids; SFC, Solid fat content; SFI, solid fat index; WA, Water absorption. INTRODUCTION Cookies are popular snacks consumed by enormous number of people worldwide. Some of the reasons for universal appeal of cookie are their attractive features including wider consumption base, ready to eat nature, affordable cost, nutritional quality, availability in different pleasant tastes and prolonged shelf life. The term biscuits, or cookies as they are called in many parts of the world, refers to baked products containing three major ingredients, i.e.…

    • 766 Words
    • 4 Pages
    Improved Essays
  • Improved Essays

    Sugar refers to carbohydrates. Sugars are employed by yeast during the early stages of fermentation. Extra sugars are used to increase gas production by the action of enzymes in the flour. By this way, it improves the crust colour and sweetens the bread. During baking, the reducing sugars in dough combine with amino acids from protein to undergo Maillard reaction giving attractive brown colours to the whole wheat bread.…

    • 263 Words
    • 2 Pages
    Improved Essays
  • Improved Essays

    Bread Milling Process

    • 785 Words
    • 4 Pages

    This separates the white inner part from the outer skin. Secondly, the wheat grain fragments are separated by an arrangement of sieves. For final milling into white flour, white endosperm particles are channeled into a series of smooth reduction rolls. Pieces of bran with the endosperm attached go through a second break roll. This bran is then put through the milling process once more to allow for a separation of the flour, bran, and wheat germ.…

    • 785 Words
    • 4 Pages
    Improved Essays
  • Improved Essays

    Chocolate Chip Cookies

    • 501 Words
    • 3 Pages

    Then chocolate chocolate chip cookies are just for you. To make these cookies you will need: 1 cup softened butter, 2 eggs, 1.5 cups of white sugar, 2 teaspoons vanilla extract, 2 cups of flour, ⅔ cups cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon salt, and 2 cups of semisweet chocolate chips. To start making the cookies you will need to preheat the oven to 350o. First, mix together the butter, sugar, eggs, and vanilla, until it is fluffy and light. Then, in another bowl, join together the flour, cocoa, baking soda, and salt.…

    • 501 Words
    • 3 Pages
    Improved Essays
  • Improved Essays

    The first breakfast recipe we are going to teach you is the paleo sausage and egg ‘McMuffin’ which resembles the McMuffin you can get from McDonalds. The dif- ference between the McDonalds version and this version is that this version is healthy. McDonald’s food may taste nice but it is very unhealthy. This recipe shows you how to make a delicious meal without having to worry about the health risks. So here’s what you need to make this first delicious breakfast meal: –––––––– 2 table spoons of ghee, divided, plus some extra for the biscuit cutters.…

    • 1204 Words
    • 5 Pages
    Improved Essays
  • Improved Essays

    Chocolate Pudding Essay

    • 722 Words
    • 3 Pages

    An Easy Way To Make Chocolate Pudding : Prepare a rather large-sized bowl, put all the ingredients of chocolate pudding (except sugar and salt), stirring until well blended, then strain. After that, pour it into the pan. Add sugar and salt, then stir until well blended. Cook until boiling over medium heat, stirring occasionally. Remove and let stand until the steam disappears.…

    • 722 Words
    • 3 Pages
    Improved Essays
  • Superior Essays

    They are hydrolytic enzymes, which play a major role in plant cell wall degrading. Xylanases can convert insoluble hemicellulose into water soluble parts, which can then bind water. Arabinoxylan is one of these hemicelluloses, which makes out 2-5% of flour. Even though it is only a small amount, it accounts for almost 30% of the water binding capacity and is therefore a very important component. That increases bread volume, decreases the firmness of the dough and finer crumbs are formed.…

    • 1746 Words
    • 7 Pages
    Superior Essays