One of the absolute COOLEST things about chemistry is baking! Baking is a very delicate, intricate since that allows for so many amazing foods to turn out so different.
Like cakes and cookies! Most of them have almost the exact same list of ingredients, but depending on the amounts and how you put it together: it can turn out completely different.
The science of baking is something I love to to study! It is how I came up with this list of secrets to the perfect chocolate chip cookie or how to turn any cookie into gluten-free. It’s all about textures, temperatures, and technique.
Since we are coming up on December in a few days, let’s talk about the science of baking to get you ready for the baking season! And make sure to scroll to the bottom for dairy-free and egg-free tips!
The Science of Baking
First of all, thank you to berries.com for providing Chemistry Cachet with this researched, chemist approved infographic.
Chemist Tips on The Science of Baking
When you look at all the eliminates that actually go into baking, it helps you understand how everything plays a part in making your favorite treats. Flour contains the protein gluten which is such an important aspect of baking. If you are gluten-free, I am sure you’ve noticed how impossible it is to get the texture of a gluten-free baked good right. Without the gluten, it lakes the binding power.
This post I did on gluten-free cookies, I tried many different ways to mimic the gluten. It finally came out like I wanted, but still wasn’t 100% the same.
Dairy-free baking is another tricky situation. Butter especially plays an important role in the chemical reaction. This post on dairy-free baking tips took me many years of trial and error to see what items did the best job of replacing dairy.
And lastly, egg-free baking is even more difficult to recreate since eggs are one of the best substances for holding items together as the bake. If you can’t have eggs, this post we put together on egg-free baking is another one we tested out for awhile to see what would actually work in the place of eggs.
Enjoy baking this season! Come back next week for ALLLL the tips you need for cut out sugar cookies 🙂