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THE SCIENCE OF BAKING: UNDERSTANDING KEY INGREDIENTS

Writer: DE MODEDE MODE

ORIGINALLY PUBLISHED IN DE MODE

Article Published on: 27TH MAR 2025 | www.demodemagazine.com


Baking is more than just following a recipe—it’s a precise science where each ingredient plays a crucial role. Understanding how key ingredients interact can help you achieve perfect baked goods every time.


1. Flour – The Foundation

Flour provides structure through gluten, a protein network that forms when mixed with liquid. Different types of flour, such as all-purpose, bread, or cake flour, contain varying protein levels, affecting texture. Bread flour creates a chewy texture, while cake flour produces a softer crumb.

Photo by Nathan Cowley | Image Source: www.pexels.com
Photo by Nathan Cowley | Image Source: www.pexels.com

2. Sugar – Sweetness and More

Sugar does more than add sweetness—it affects texture, moisture, and browning. It helps tenderize baked goods by preventing gluten overdevelopment and caramelizes during baking, adding color and flavor.


3. Eggs – Structure and Moisture

Eggs bind ingredients together and provide moisture and richness. The proteins in eggs coagulate when heated, helping baked goods hold their shape. Egg yolks add fat for tenderness, while egg whites contribute to leavening.


4. Baking Powder and Baking Soda – Leavening Agents

These ingredients create air bubbles that make baked goods rise. Baking soda needs an acidic ingredient (like buttermilk or lemon juice) to activate, while baking powder contains both acid and base, activating with liquid and heat.


5. Butter and Oils – Fat for Flavor and Texture

Fats add richness and tenderness by coating flour particles, limiting gluten formation. Butter adds a distinct flavor, while oils create a moist, soft texture.


6. Milk and Liquids – Hydration and Texture

Liquids dissolve dry ingredients, activate gluten, and affect tenderness. Dairy adds richness, while water results in a crisper texture.


Mastering the science behind these ingredients allows bakers to tweak recipes for desired results, ensuring consistently delicious baked goods.

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