Skip to Content

Learn the science behind baking ingredients. Ever wonder what would happen if you changed the number of eggs in a cake? Is sugar only sweet or does it have another role in baked goods? Find out here!

The Function of Eggs in Baking

It’s not really possible to overstate how important the simple chicken egg is in the kitchen. Eggs are the base for a myriad of dishes, from rich custards to ethereal meringues. Eggs can be scrambled, fried or poached for a nutritious meal. The yolk emulsifies mayonnaise and the white is indispensable for the pastry chef’s …

Read More about The Function of Eggs in Baking

Function of Flour in Baking

If there is one ingredient that defines baking, I would argue that it is flour. Specifically, wheat flour. Sure, sugar is important for desserts and pastries, but flour is the backbone of most baked goods. Composition of Wheat Flour Wheat flour is composed of proteins, starch, lipids, sugars and enzymes. The two most important of these …

Read More about Function of Flour in Baking

Function of Baking Powder & Baking Soda (aka, Chemical Leaveners)

If you like to bake from scratch, learning the basics about chemical leaveners (baking soda & baking powder) can help you understand how your recipe works. Knowing which and how much leavener to use is a valuable tool in the baker’s skill set. The science behind Baking Powder & Baking soda When certain acidic and alkaline …

Read More about Function of Baking Powder & Baking Soda (aka, Chemical Leaveners)