In the introduction to sugar, we discussed the chemistry that makes sugar form crystals and attract water. That attraction gives sugar its roles in the texture and structure of baked goods. In this post, we’ll explore how sugar’s interactions with water make it such a versatile ingredient.
Many cake recipes instruct, “Alternate adding flour and milk, starting and ending with the flour.” Why start and end with flour? What happens if we change the order? At the end of the day, you’ll get cupcakes, but adding the flour first gives you lighter, fluffier cakes.
Gluten is one of the most important molecules in baking. Anything that contains wheat flour, be it a cake, cookie, or bread, relies on gluten for structure. Gluten is also responsible for the difference in texture between a light, fluffy cake and a dense, chewy pizza crust. Thus, understanding what gluten is and how toContinue reading “Gluten: An Introduction”