The Science of Baking

• When baking, eggs play a crucial role in determining the edibility of the cake
• Applying chemical and physical principles in baking helps create new flavor combinations, textures, and structures in cakes
• Having a basic knowledge of chemistry is vital in becoming a better baker
• Room-temperature butter is responsible for the fluffiness of a sponge cake
• Sugar crystals act as tiny shovels digging air pockets within the butter
• Cold butter prevents sugar from creating air pockets in the butter, affecting the fluffiness of the cake
• Mixing in baking involves chemistry
• Series of chemical reactions occur: butter melts, water evaporates, proteins in eggs change, water boils away, sodium bicarbonate reacts with acids to produce carbon dioxide, Maillard reactions occur at 155 degrees Celsius
• Salmonella bacteria in eggs die off at 62 degrees Celsius
• Proteins in eggs uncoil and tangle as temperature increases, solidifying and binding the cookie together
• Water boiling away at 100 degrees Celsius causes the cookie to dry out and hold together
• Steam evaporating leaves behind miniature holes on the surface and throughout the cookie, providing a light and flaky texture
• Sodium bicarbonate reacts with acids in the dough to produce carbon dioxide, aiding in the light and flaky texture of the cookie
• Maillard reactions at 155 degrees Celsius give the cookie its classic rich brown color and create an array of tastes and aromas
• Texture of cookies

  • Light and flaky texture to your bite, aided by sodium bicarbonate reacting with acids in the dough to produce carbon dioxide
• Maillard reactions. Reactions between sugars and proteins of dough at 155 degrees Celsius, giving the cookie its classic rich brown color and creating an array of tastes and aromas
• Caramelization. Sugars break down under high heat at 180 degrees Celsius, providing a unique and complex taste to each cookie.
• Baking soda and powder are leavening agents
• Baking soda


  Crystalline powder typically alkaline, requires an acid like lemon juice or buttermilk mixed with a liquid to activate, producing carbon dioxide for light and airy texture in cakes
• Baking powder


  Contains both acid and alkali components for cake rising, often includes cornstarch to prevent premature reaction, allows for two separate reactions initially at room temperature and then when heated in the oven for extended rising time, maximizing lightness and fluffiness