The Science of Baking: Why It Matters

Baking is not just an art; it’s a science. Understanding the science behind baking can lead to better results. Here are some key concepts:

1. Leavening Agents

Leavening agents like yeast and baking powder create gas bubbles that make baked goods rise.

2. Temperature Control

Temperature affects how ingredients interact. For example, cold butter creates a flaky texture in pastries.

3. Chemical Reactions

Many baking processes involve chemical reactions, such as caramelization and Maillard reaction, which enhance flavor.

“Baking is a delicious chemistry experiment.”

Understanding these principles can elevate your baking skills!