What does baking have to do with science?

Asked By: Xacobo Ispierto | Last Updated: 24th May, 2020
Category: food and drink desserts and baking
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Baking is a both a science and an art. For example, in a cake flour gives the structure, eggs bind the ingredients, baking powder and baking soda make it rise, fats like butter and oil make it less chewy, and sugar sweetens and keeps it moist. Function of each ingredient. Baking soda and powder make baked goods rise.

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Keeping this in view, what does baking have to do with chemistry?

Bake a Chemistry Cake. Heat helps baking powder produce tiny bubbles of gas, which makes the cake light and fluffy. Heat causes protein from the egg to change and make the cake firm. Oil keeps the heat from drying out the cake.

Similarly, how do ingredients affect baking? While baking soda and baking powder are leavening agents they are used in different situations. They are added to produce carbon dioxide so baked goods will rise. Recipes that call for only baking soda will have some kind of acidic ingredient such as honey, chocolate or yogurt.

Moreover, what kind of science is baking?

The Science of Baking: How Physics and Chemistry Can Make You a Better Baker. Baking is a science. Almost all baking recipes call for flour, eggs, fat, sugar, and a leavening agent (baking soda or powder), and follow a standard sequence of steps.

Is burning wood a physical change?

Burning of wood is a chemical change as new substances which cannot be changed back (e.g. carbon dioxide) are formed. For example, if wood is burned in a fireplace, there is not wood anymore but ash. Compare: Physical change - The opposite of a chemical change is a physical change.

29 Related Question Answers Found

What ingredient makes a cake?

The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder.

Is boiling water a physical change?

They are also physical changes because they do not change the nature of the substance. Boiling waterBoiling water is an example of a physical change and not a chemical change because the water vapor still has the same molecular structure as liquid water (H2O).

Is ice melting a physical change?

When you melt an ice cube (H2O), you have a physical change because you add energy. You added enough energy to create a phase change from solid to liquid. Physical actions, such as changing temperature or pressure, can cause physical changes. No chemical changes took place when you melted the ice.

Is mixing ingredients for a cake a chemical reaction?

Simple forms of dissolving and mixing are considered physical changes, but mixing the ingredients of a cake is not a simple mixing process. A chemical change starts to occur when the ingredients are mixed, forming new substances.

Is mixing butter and sugar a chemical change?


Specifically, there are seven chemical reactions that sugar is used for in during the baking process. Sugar and butter can be creamed together with a wooden spoon or mixer to make cakes and cookies light and fluffy. Butter fat is dense, and mixing it with sugar provides aeration. Sugar is hygroscopic.

Is baking a cake science?

Cake batters are precise combinations of ingredients; in fact, a scratch cake recipe can be considered a scientific formula. The ingredients are combined in a certain way to form the structure of the cake.

What type of change is baking a cake?

Chemical reactions occur when baking a cake, there fore cake baking is a chemical change. Generally, if a change is chemical, the thing or things that have been changed cannot be reverted back to their original state e.g. you cannot separate the ingredients of a cake after it has been baked.

Is baking a science or an art?

Baking is a both a science and an art. For example, in a cake flour gives the structure, eggs bind the ingredients, baking powder and baking soda make it rise, fats like butter and oil make it less chewy, and sugar sweetens and keeps it moist. Function of each ingredient. Baking soda and powder make baked goods rise.

Is cooking a science or an art?

Cooking is both an art and a science. The technical parts of cooking involve chemistry, mathematics and physics. The art of cooking involves pleasing the eye and the palate. We first "taste" the food we we eat by observing how it looks.

What are the main ingredients for baking?


Baking Ingredients
  • Yeast. Yeast is the heart of the bread-making process.
  • Flour. Wheat is the most common type of flour used in bread baking.
  • Liquids. Water.
  • Sweetener. Sugar adds flavor and rich brown color to a bread's crust.
  • Salt.
  • Eggs.
  • Fat.

What happens during baking?

Baking sets the final structure to baked goods. It involves simultaneous heat and mass transfer phenomena. The heat travels from the surrounding air into the interior of the dough or batter while moisture and other liquid compounds travel/escape from the core towards the exterior or surrounding air due to evaporation.

Why is it called baking?

Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

What is the purpose of sugar in baking?

Sugar keeps baked goods soft and moist, and it does a lot more than just satisfy our craving. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don't dry out too quickly. It creates tenderness, deepens colour and flavour, and adds crunch.

What makes a cake tender?


Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise. Fats, like butter, shortening, or oil, help retard gluten formation while providing moisture for the cake. This ensures a tender texture.

How is baking cookies a chemical reaction?

When the sodium bicarbonate (baking soda) absorbs heat, a chemical reaction occurs – 2NaHCO3 –> Na2CO3 + H2O + CO2. The carbon dioxide from the reaction can be seen from the bubbles in the cookies. The NaCl (salt) slows down the production of the carbon dioxide and prevents these bubbles from becoming big.

What makes a cake melt in the mouth?

Much of the tender, melt-in-the-mouth texture of cake comes from gas bubbles, which subdivide the batter into fragile sheets. The majority of this air is added in this initial stage by vigorous mixing of the fat and sugar – a process called "creaming". Air is carried along on the rough surfaces of the sugar crystals.