10+facts

The science of baking facts

- Flour is essential to the science of baking because it is what takes part in making gluten and also, flour is useful when u make cakes cookies breads and other stuff.

- Water is important in bread baking and baking in general because it helps moisture whatever you are baking.

- Sugar is known in the science of baking as well because it adds sweetness to what u are baking as well adding flavor.

- Dextrose is a type of corn sugar, although some corn syrups can be sweet, dextrose is really a low sweet sugar. and it helps in the science of baking because instead if having a really sweet treat, dextrose gives you sweet but not too sweet treat.

- Milk even though it is kind of expensive to be using for baking it still plays a part in the science of baking; because now they use milk substitutes.

- Mineral salts is used in the science of baking because it makes the dough more soft and it also makes the dough not stick as much.

- Mold and mold inhibitors are important because it ties in with sanitation because if you bake something that isn't molded right or has a mold problem, whatever you are baking will not bake right.

- Eggs are important to baking because it adds moisture and flavor and food value to what you are baking.

- Salt is used in baking because it helps the taste and to tone down sweetness.

- Milk solids are important to the science of baking because it determines the toughness of your product.