THE SCIENCE OF BAKING: UNDERSTANDING KEY INGREDIENTS
- DE MODE
- Mar 27
- 2 min read
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.
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.