The Chemistry of Baking
The following information is a place to converse about the Chemistry of Baking
Tentative Schedule
Chemistry Topics
- SOfIA students: put this in the order that you will be presenting, and put the correct name with the topic.
Flour Types
- Brandon
Basic Introduction
The biggest difference between the various kinds of flour lies in the protein content. This affects how the flours absorb water - the same amount of water in a cake flour could lead to runny, more watery dough while it could lead to a more structured, firm dough with bread flour. Protein content also plays a large role in the development of gluten, which is responsible for the structure, rigidity, and texture of the intended product.
The Different Kinds of Flour
- All-purpose flour: As its name suggests, this is easily the most versatile kind of flour on the market. Its average protein content varies by brand and ranges from 10-11.7%, so it produces enough gluten to give sandwich bread decent structure without being too wholesome. Bleached flour tends to be bland and flat in flavor.
- Cake Flour: This has a lower protein content than the all-purpose flour and averages 6-8% and therefore has much less gluten than all-purpose, which accounts for its finer, delicate crumbs. Most are put through a bleaching process, which changes the starches in the flour so that it can absorb more water and fat. (1 cup of cake flour is equal to 2 tablespoons of corn starch and 7/8 cups of all-purpose flour.)
- Bread flour: Bread flour has a relatively high protein content with averages from 12-14%. This results in a very high gluten development, giving artisanal/rustic breads their characteristic strong and chewy structure. This is often far too strong sandwich bread.
- Whole-wheat flour: This is made from all 3 parts of the wheat kernel (INSERT LINK)- the endosperm, the fiber-rich bran, and the vitamin-packed germ. These make it more nutritious, flavorful, and dense. Breads baked with whole-wheat flour tend to be heavy, hearty, and sour-tasting.
- Specialty Flours: There are a few specialty flours that the average chef will not encounter in their everyday lives and tend to be more useful to the professional bakers. These include:
- Pastry Flour: This flour is often used for pastries and contains a protein content between the all-purpose flour and the cake flour.
- Self-Rising Flour: This contains a leavener for convenience.
Water
Does water ion concentration have an effect of the baked good?
Sugar
- Rachel
Raising Agent/Yeast
- Sam (?)
Starch
- Tatyanna
Leaveners
- Gabby
Other Adjuncts
- Z, address this