Eggs in the Kitchen: Water, Protein, and Fats

In the last post, we explored how eggs are made to support growing chicks. Now, we’ll see how those same eggs can contribute leavening, structure, and flavor in the kitchen. This post will focus on the functions of eggs in bakes such as cakes, muffins, breads, brownies, and cookies, but we will turn to meringues and custards in future posts.

Starch in the Kitchen: Flour

In the last post, we discussed the molecular details of starch: what it is, where it comes from, and how it changes with water and heat. Today, we’ll apply those concepts to baked goods with a focus on the starch in wheat flour. Although flour is often noted for its gluten, it actually contains 68–75% starch. So when we consider the chemistry of any baked good that contains flour, be it cake, bread, or cookies, starch always plays a role. And in foods cooked in steam or boiling water, starch helps create textures as diverse as soft skins on steamed buns, chewy crusts on bagels, and crisp shells of choux pastry.