How can food physics improve the baking process?

2 The importance of leavening

Leavening is the process of creating gas bubbles in the dough or batter that expand when heated and make the baked goods rise and become light and fluffy. There are three main types of leavening agents: biological, chemical, and mechanical. Biological leavening agents are living organisms, such as yeast or bacteria, that produce carbon dioxide as a by-product of fermentation. Chemical leavening agents are substances, such as baking soda or baking powder, that react with an acid or moisture and release carbon dioxide. Mechanical leavening agents are methods, such as whipping or folding, that incorporate air into the mixture. By choosing the right leavening agent and using it correctly, you can control the volume, texture, and flavor of your baked goods.

3 The science of browning

Browning is the color change that occurs on the surface of baked goods due to two main chemical reactions: caramelization and Maillard reaction. Caramelization is the breakdown of sugars when exposed to high temperatures, resulting in a golden-brown color and a sweet and nutty flavor. Maillard reaction is the interaction of sugars and amino acids (the building blocks of proteins) when exposed to moderate temperatures, resulting in a brown color and a complex and savory flavor. Both reactions depend on the type and amount of sugars and proteins, the temperature and time of baking, and the presence of moisture and acidity. By manipulating these factors, you can enhance or reduce the browning effect and create different aromas and tastes.

4 The influence of moisture

Moisture is the amount of water or other liquids in the dough or batter and in the oven. Moisture affects the baking process in several ways. First, it influences the gluten development, as more water leads to more gluten formation and less water leads to less gluten formation. Second, it affects the leavening action, as more water allows more gas expansion and less water limits the gas expansion. Third, it impacts the browning reaction, as more water inhibits the caramelization and Maillard reaction and less water promotes them. Fourth, it determines the shelf life, as more water makes the baked goods softer and more prone to spoilage and less water makes them harder and more resistant to spoilage. By adjusting the moisture level, you can modify the texture, appearance, and freshness of your baked goods.

5 The role of temperature

Temperature is the degree of heat in the dough or batter and in the oven. Temperature affects the baking process in various ways. First, it activates or deactivates the leavening agents, as biological leavening agents need a warm environment to grow and chemical leavening agents need a hot environment to react. Second, it regulates the rate of browning, as higher temperatures speed up the caramelization and Maillard reaction and lower temperatures slow them down. Third, it controls the doneness, as higher temperatures cook the baked goods faster and lower temperatures cook them slower. Fourth, it influences the flavor, as higher temperatures intensify the sweetness and bitterness and lower temperatures preserve the freshness and acidity. By monitoring the temperature, you can optimize the leavening, browning, doneness, and flavor of your baked goods.

6 The effect of humidity

Humidity is the amount of water vapor in the air and in the oven. Humidity affects the baking process in different ways. First, it alters the moisture content, as higher humidity adds moisture to the dough or batter and lower humidity removes moisture from it. Second, it changes the evaporation rate, as higher humidity slows down the evaporation and lower humidity speeds up the evaporation. Third, it modifies the crust formation, as higher humidity softens the crust and lower humidity hardens the crust. Fourth, it affects the color development, as higher humidity reduces the browning and lower humidity increases the browning. By managing the humidity, you can fine-tune the moisture, evaporation, crust, and color of your baked goods.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?