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Questions for Discussion

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Explain what could happen if protein coagulation occurs too soon—that is, before gas expansion.
  2. Explain what could happen if protein coagulation occurs too late—that is, after gas expansion.
  3. What do you think would happen if there were few—or no—structure builders in a baked good?

  4. As stated in this chapter, for starch gelatinization to occur, there must be enough water and heat. Think about the amount of liquid in each of the following products. For each pair, state which product relies more on starch gelatinization for its structure. That is, in which will more starch gelatinization occur:

    • Bread or pie pastry?
    • Crisp, dry cookies or muffins?

  5. Two of the eight main events that occur in the oven involve gases. Combine the two and describe what happens to gases from the beginning to the end of the baking process and how this affects the product.

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