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The role of gluten -

Gluten helps make the dough elastic and enables the walls to expand without tearing. As carbon dioxide exerts more pressure than the dough can withstand, the gluten structure weakens it and releases the gas.

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Yeast fermentation -

Yeast fermentation is a metabolic process that occurs when yeast feeds off various carbohydrates, such as starches and sugars that are in the flour, and releases carbon dioxide, ethanol, flavor, and energy.

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Chemical leaveners - Both baking soda and baking powder are leavening agents. However, the two react very differently in cooking and cannot be substituted equally. Baking soda reacts with acids, while baking powder reacts with any liquid given its acidic component, cream of tartar.

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Maillard reaction -

The Maillard reaction is a chemical interaction between amino acids and reducing sugars that occurs upon heating, significantly enhancing the color and flavor of the baked goods.

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Moisture and baking - Moisture plays an important role in baking, as it influences everything from the activation of leavening agents to the texture of the final product.

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Sugar’s role -

Baking with sugar is not just for sweetness; it also chemically affects browning and moisture retention.

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Eggs in baking - Eggs are a crucial ingredient when baking. They have multiple possible uses, including their roles as binders, leaveners, and emulsifiers.

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Proofing dough - The proofing environment is essential in achieving the perfect dough rise. Proofing is a step in bread baking that activates the yeast in the dough. Key factors such as temperature, humidity, and airflow must be carefully controlled.

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The science of kneading dough -

The purpose of kneading dough is to develop gluten, and to incorporate microbubbles into the dough that will later inflate during proofing and baking.

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Oven spring - During the initial minutes of baking, the phenomenon known as "oven spring" occurs. The heat quickly activates the yeast and leads to a final burst of gas production.

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Function of salt - Beyond flavor, salt plays a crucial chemical role in baking. It not only strengthens gluten, making the dough less sticky and more cohesive, but it also helps control yeast fermentation by slowing it down.

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Gluten-free baking - In gluten-free baking, various ingredients such as xanthan gum, guar gum, or psyllium husk can replace gluten. These substitutes help mimic the structure and elasticity that gluten typically provides.

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Vegan baking -

In vegan baking, common substitutes include flaxseed meal or applesauce, which can replace eggs as binding ingredients. Additionally, coconut oil or margarine replicate the rich flavor typically provided by butter.

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Chocolate chemistry -

In baking, cocoa undergoes a series of reactions, including the Maillard reaction, which contributes to the complex flavors and aromas in baked chocolate goods.

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Dairy reactions -

Dairy products, like milk and butter, contribute to texture and flavor while baking. The lactose in milk caramelizes for sweetness, and butter’s fat melts, creating flaky layers in pastries.

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The perfect pie crust -

Achieving the perfect crust involves keeping ingredients like butter cold to ensure flakiness. Also, balancing fat and water content helps maintain tenderness while preventing the dough from becoming too tough.

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Protein content in flour -

High-protein flours mean chewier textures, usually associated with bread or bagels, while lower-protein flours result in a more tender crumb suitable for pastries.

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Fat types and effects -

Different types of fats, such as butter, shortening, or oil, affect the texture and richness of baked goods. For example, butter adds flavor and creates a flaky texture in pastries.

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Acids and bases -

An acid is a solution with a value between 1 and 6.99 on the pH scale, while a base is 7 or greater. Together they balance taste and help create an ideal consistency.

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Starch gelatinization - As dough is baked and the heat causes starch granules in the flour to absorb water and swell, they eventually gelatinize. This process transforms the dough's texture.

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Baking at high altitudes - At higher altitudes, adjustments in baking are necessary due to low air pressure. These adjustments might include increasing oven temperature and altering proportions of ingredients.

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Pectin in fruit baking -

Pectin, which is naturally found in fruits, is crucial in jam and jelly making, where it gels in the presence of sugar and acid and creates the spreadable consistency.

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Baking with alcohol - Alcohol can add different flavors when blended with other ingredients, but it mostly evaporates during the baking process due to its low boiling point.

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Nutritional science of baking -

Baking can alter the nutrient content of foods. Examples include how heat reduces vitamin levels but also can make protein and starches more digestible.

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Emulsions in baking - Emulsifiers, like eggs, are important in achieving stable emulsions in baking. These are crucial for smooth, uniform batters.

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Thermal conductivity of bakeware - Bakeware material can greatly affect baking performance. For example, metals like aluminum conduct heat quickly and evenly, reducing baking time.

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Browning vs. burning -

Managing between browning and burning involves controlling oven temperature and baking time, as well as understanding that different sugars and proteins brown at various rates.

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Caramelization - Caramelization in baking is a chemical reaction where sugars break down under heat. It can alter the taste and produce a brown color.

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Sourdough starters -

A healthy sourdough starter involves maintaining a balanced microbial community of bacteria and yeast, which ferments the dough and adds flavor.

Sources: (Modernist Cuisine) (Handle the Heat) (Physics World) (Kansas State University) (Bob’s Red Mill) (Lesaffre) (Arm & Hammer) (Livestrong) (HexClad Cookware) (Empire Bakery Equipment)

See also: Surprising uses for baking soda

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