Bread Chemistry Home

Art or Chemistry?

Baking has been a part of human society for many centuries. Although we don't often think of this as a chemical process, the creation of the product is actually dependent on numerous different interactions and reactions. Most people know what ingredients are needed to create bread but often do not understand the science behind it. Just look at the treats below. Without chemistry such delicious treats could not exist!

Over the course of time, many different cultures have experimented with different formulas and amounts of ingredients to produce a better or different bread. This type of experimentation has lead to many of the foods that we enjoy ourselves today! Baking is more than a culinary art, it is a set series of reactions representing chemistry in yet another part of the public world.

Common Ingredients

Below is a brief description of all the common ingredients used in baking. Be aware that this is a brief synopsis of each ingredient. If you require a more indepth explanation, click here to go to the ingredients page.

Flour:

Obtained by grinding grain to produce different types of flours, it serves as the main ingredient in most baked goods. For baking bread, wheat flour is recomended due to its abundance in protein which provides the support during rising and also the bread's texture. Flour contains a very high percentage of starches which are very intricate carbohydrates.

Fat:

The most common fats used in baking are butter or margarine. The reason why fat is included is to prevent carbon dioxide from escaping from the composition too soon, it also serves to give the bread a softer texture.

Yeast:

Yeast is a eukaryotic microorganism that feeds on starch in the mixture and releases CO₂, sugar and alcohol. The CO₂ will allow the bread to "rise".

Sugar:

Serves as the food source for yeast.

Egg(s):

Eggs are used as moisteners and a source of fat. The beaten white part of the egg gives the dough a light texture.

Ascorbic Acid (Vitamin C):

A very tiny amount of ascorbic acid can help to shorten the time it takes for the bread to bake.

Baking Powder:

Baking powder is used as a leavening agent in baking. It is often used as an alternative to yeast, because it works instantaneously compared to yeast which can take several hours.

Salt:

Acts to help enhance the flavor of baked goods, it also helps to make the mixture a bit stronger.

As you can see, all of these ingredients are every day items that can be put together to create a very delicious and of course chemistry-filled meal or treat.