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Baking is a lot more complex than what is perceived, it's more than just mixing ingredients and placing them in the oven. It's a chemical process aiding in the production of delicious treats from raw materials. Whether you're delving into the baking of cakes, brownies, bread or even cookies, having understood the science behind the process will help you nail the recipe each time!Â
Chemical Reactions in Baking
The rise of dough: Leavening
Leavening is what makes your freshly baked good, light and fluffy. The desired texture everyone wants. This process of baking includes chemical reactions that produce gas, resulting in airy pockets that expand the dough, or batter. There are 3 main leavening agents commonly used in baking
Sodium Bicarbonate (NaHCO3): When added to acids, such as lemon juice or vinegar, produced carbon dioxideÂ
Baking Powder: Contains both an acid or a base, therefore creates carbon dioxide when mixed with most liquids and heatÂ
Yeast: A microorganism, enzyme, fermenting sugars producing carbon dioxide and ethanol, giving bread it airy textureÂ
Proteins: Gluten Formation
Gluten is commonly found in wheat flour, a protein providing structure and elasticity to baked goods. When combined with water, the gluten forms a network trapping gas, allowing the dough to stretch and rise. The quantity of gluten is determines the texture:Â
Bread flour → The more gluten there is ∴ the more chewy, elastic texture
Pizza dough
Bread
Cake flour → The less gluten there is ∴ the more tender, softer textureÂ
Cakes
Muffins
Caramelization and Maillard Reaction
Maillards reaction and caramelization is the science behind everyone's beloved caramelization. Whether its browning butter, or waiting till your baked goods turn golden brown, thisÂ
Caramelization: The provision of the rich nutty aromatic flavors due to the breakdown of sugars at very high temperatures
Maillards Reaction: The browning and complex flavors due to a reaction between the polymers of proteins, amino acids, and sugars.Â
The role of Fats in texture and flavor
Fats play an important role in providing the texture of baked goods. They influence it via coating the flour proteins and limiting the formation of gluten. This allows for:
Flakey textures → Found in pastries due to the solidifying and layering of fats
Tender textures → Found in cakes as fats are creamed with sugar, trapping air and creating a light airy structure.Â
The importance of Eggs
Lastly, eggs play a vital role in baking. They provide structure, moisture and emulsification in baked goods. Their dual properties of protein and fats aid in the overall baking process. The protein, egg whites, help set the structure whilst the yolk fat helps enhance the richness of the good. Beating the eggs also incorporates air, further contributing to a fluffy texture.Â
So, the next time you bake, remember that you're essentially conducting a delicious chemistry experiment. Each ingredient plays a specific and critical role, with every small change drastically impacting the final product. Understanding the science of baking, you too can master the art of creating perfectly baked goods every time!Â
References
Alfaro, D. (2009). Caramelization: It’s What Makes Food Turn Brown When You Cook It. The Spruce Eats. https://www.thespruceeats.com/what-is-caramelization-995761
Hotcake, M. (2020, February 28). A Beginner’s Guide to Baking: Everything You Need to Know. New Gen Baker. https://newgenbaker.com/a-beginners-guide-to-baking-everything-you-need-to-know/
Markys. (2023, July 10). markys. Markys.com. https://www.markys.com/blog/the-science-behind-baking-understanding-the-chemistry-of-ingredients?srsltid=AfmBOoqcYm9TpMkIaxiVf_MyGjCehC9H5DMYlL_SjWlbuKJvvo1gps_2
NZ Institute of Chemistry. (n.d.). THE CHEMISTRY OF BAKING. Retrieved February 16, 2025, from https://www.nzic.org.nz/unsecure_files/book/6D.pdf
Schulze, E. (2019, September 25). An Introduction to the Maillard Reaction. Serious Eats. https://www.seriouseats.com/what-is-maillard-reaction-cooking-science