The Science Behind Baking Ingredients

Hello everyone,

This week I did not have the time to bake anything, so I thought it would be interesting to look up some of the science behind baking ingredients, and how they impact the final product. If I have an understanding of the ingredients, I might be able to adjust existing recipes to get better outcomes.

Below I listed 10 everyday baking ingredients and their functions:

Flour: Provides structure because its proteins (glutenin and gliadin) form gluten when mixed with water, creating an elastic network that traps gas and gives baked goods shape.

Sugar: Adds sweetness and tenderness by interfering with gluten formation and retaining moisture; it also participates in caramelization and Maillard reactions, which create browning and flavour.

Eggs: Act as binders and provide structure because their proteins solidify when heated; yolks also add fat and emulsifiers like lecithin, helping ingredients mix smoothly.

Butter (or fat): Adds flavour and tenderness by coating flour particles, which limits gluten development; during baking, fat melts and creates layers or a soft crumb.

Baking soda: A chemical leavening agent that reacts with acids (like buttermilk or vinegar) to produce carbon dioxide gas, causing batters and doughs to rise.

Baking powder: A complete leavening agent containing both an acid and a base; when moistened and heated, it releases carbon dioxide through an acid-base reaction that lifts baked goods.

Salt: Enhances flavour and strengthens gluten networks by tightening protein structures, helping dough hold its shape and improving texture.

Milk: Adds moisture, proteins, and sugars (lactose); proteins help with structure, while lactose contributes to browning through Maillard reactions.

Yeast: A living microorganism that ferments sugars and produces carbon dioxide and ethanol; the gas gets trapped in dough, making bread rise and developing flavour.

Cornstarch: Softens baked goods by diluting gluten formation and thickens fillings because its starch granules absorb water and gelatinize when heated, forming a stable gel.

I am going to London next week for reading break, so I will actually be enjoying other people’s baked goods!

Let me know what I should bake next, and I will bring some treats to class after the break.

Cheers,

Rylie