Baking Science

Food science is an exacting study, dedicated to discovering and clarifying the complex reactions involved in food preparation. A general knowledge of how basic ingredients can be changed through the effects of temperature, agitation, and acids or alkalis gives the baker or pastry chef the freedom to develop new items. It also aids the chef in problem solving, such as changing a formula’s original cooking method, finding a suitable shortcut for a long or complex recipe, or substituting one ingredient for another. These challenges may be inspired by a need to liven up or update a menu, cut costs, streamline production, or introduce a new technique or ingredient.