Category: Baking science

For thousands of years, bakers have been harnessing yeast to leaven bread. Understanding what truly causes bread to swell involves a fascinating mix of chemistry and biology that turns simple flour and water into a light, airy loaf.

The protein content of flour can vary dramatically, from 6-8% in cake flour to 14%+ in high-gluten flour, directly impacting a baked good's texture and structure. Mastering the art of baking starts with understanding your ingredients, and deciphering flour's protein level is a fundamental skill. This guide demystifies the process, providing a simple, math-based approach to finding the precise protein percentage from any flour package.

Did you know that while a small amount of sugar is a food source for yeast, a high concentration can actually inhibit its growth? The answer to can too much sugar prevent yeast from rising is yes, due to a process called osmotic pressure that draws essential moisture from the yeast cells.

With a typical pH range of 3.5–5.5, sourdough bread is notably more acidic than standard yeast-leavened bread. This unique acidity is the key to its complex flavor profile, distinct texture, and longer shelf life.

According to a 2018 study, 97% of cakes surveyed would receive a 'red' label for high sugar content, confirming that there is added sugar in cake. Beyond its obvious sweetening function, this ingredient plays a pivotal role in the very structure, moisture, and color of your favorite baked goods.

According to a Mordor Intelligence report, the gluten-free bakery market is projected to reach $10.54 billion by 2030, a testament to the growing demand for gluten-free options. The secret to a successful gluten-free bun lies in mastering the right blend of alternative flours and binding agents.

According to baking industry estimates, bread can lose anywhere from 10% to 25% of its original dough weight during the production process. This significant weight reduction is known as the baking loss of bread and is a critical factor for both home bakers and large-scale bakeries to understand.

According to food science experts, fat holds a crucial position in the realm of baked products, significantly enhancing desirable traits like texture and flavor. This raises the question: do cakes need fat, or is it possible to create a delicious cake without it? The answer lies in understanding the complex roles fat plays in the baking process.

Did you know that glucose is only about 74% as sweet as regular table sugar, making it the secret weapon for controlling sweetness while manipulating texture? Understanding what glucose does in desserts is key for home bakers and professional confectioners alike to achieve a perfect, professional result.

Yes, there is a starch in bread; in fact, the flour used to make it can be 70–85% starch. This carbohydrate is the core structural and energy component, defining the bread's texture and behavior from dough to finished loaf.