The Science and Art of Baking
The Art of Baking
Baking is a Science
•
You need to keep the ratio between liquid and
solids in balance.
•
Sugar is actually a liquid since it melts.
Type of Leaveners
- Baking Soda
-
Baking Powder
-
Yeast
vs
Baking soda (
sodium
bicarbonate
) reacts
with acids to produce carbon dioxide.
It’s effect is immediate.
Baking soda has no expiration date.
vs
Double acting baking powder is a combination
of
baking soda
and
cream of tartar
. It also
produces carbon dioxide. The first reaction is
triggered by liquid. The second reaction is
triggered by heat.
Baking powder does have an expiration date.
Yeast produces carbon dioxide
Carbon dioxide evaporates as the
bread is baking
Weight Loss Before and After Baking
That depends on the amount of water in what
you’re baking since the water turns to steam.
Usually around 10% for breads
Common Baking Mistakes
Not measuring or scaling correctly
Using the wrong type of measuring cups
Common Baking Mistakes
•
Not using a scale
•
Wrong oven temperature
•
Adding or substituting ingredients
•
Not incorporating ingredients correctly
•
Not following baking directions
•
Not following cooling directions
Baking is a delicate balance of science and art, where precise measurements and understanding of ingredients lead to delicious results. Learn about leaveners, the role of carbon dioxide in baking, and how weight loss occurs during the baking process. Explore the impact of different ingredients like baking soda, baking powder, and yeast in creating the perfect baked goods.
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Presentation Transcript
Baking is a Science You need to keep the ratio between liquid and solids in balance. Sugar is actually a liquid since it melts.
Type of Leaveners - Baking Soda - Baking Powder - Yeast
vs Baking soda (sodium bicarbonate) reacts with acids to produce carbon dioxide. It s effect is immediate. Baking soda has no expiration date.
vs Double acting baking powder is a combination of baking soda and cream of tartar. It also produces carbon dioxide. The first reaction is triggered by liquid. The second reaction is triggered by heat. Baking powder does have an expiration date.
Carbon dioxide evaporates as the bread is baking
Weight Loss Before and After Baking That depends on the amount of water in what you re baking since the water turns to steam. Usually around 10% for breads
Common Baking Mistakes Not measuring or scaling correctly Using the wrong type of measuring cups
Common Baking Mistakes Not using a scale Wrong oven temperature Adding or substituting ingredients Not incorporating ingredients correctly Not following baking directions Not following cooling directions
