MbShea@PWP@English@UMCP

ABSTRACT:
This short paper explores the basic scientific processes underlying different aspects of baking, and applies them as advice for best practices while baking. I focus on gluten formation in bread, leavening (chemical and biological), dough lamination, crust browning, and the development of whipped cream and egg whites. I introduce the topic by pointing out that our emotional and sense associations of food (the smell of baking bread, the airiness of a croissant) have their basis in biochemistry. I then go technique-by-technique, first discussing the biochemical basics behind the process, and then suggesting how to apply this knowledge when baking. In this way, I touch on protein structure and function (in the context of gluten), acid-base reactions (for baking soda), matrix formation (whipped cream), and the Maillard reaction (bread browning). Although knowledge of the biochemical bases of these food transformations isn’t essential to being a good baker (after all, humans have been baking for thousands of years before anyone knew what a protein was), I argue that it adds a sense of wonder to what may otherwise seem a mundane and familiar topic. Additionally, for casual home bakers, this knowledge could help inform how they cook, replacing months or years of trial-and-error in optimizing recipes. I close by reiterating how amazing it is that the cold science of biochemistry can lead to something as emotionally evocative as a treasured family recipe, and that understanding that science only adds to the pleasure of baking and eating.

WC: 245

READER’S PROFILE:
I imagine a reader who may or may not be a casual baker, with little background in science, who doesn’t see why understanding these concepts is worth their time or effort.

READER’S RESPONSE:
I never paid much attention to biology or anything like that beyond basic science class, so I’m apprehensive about approaching this subject. I didn’t realize that my definition of protein was so limited, or that the bacteria in sourdough is a community, not just one species. I don’t bake sourdough too often, or any of these recipes, but understanding how they come together might make it a little more fun. After all, if I know that by kneading dough I’m actually creating a net of interwoven particles smaller than anything I can see, it’s going to feel a lot less tedious. I took most of these things for granted, but reading this has changed how I look at food, and evaluate things as simple as the crust on a loaf of bread. I also think I’ll feel more in control of my baking now- even if I don’t always know what to do to make a recipe come out perfect, I’ll have a better sense of what I might have messed up. I’m glad the author put links to those other resources- they have a lot more information, recipes and videos that I might look at in the future.

Knowing the science can take baking to the NEXT LEVEL. You can improve the texture and crumb and other fine details of enjoyment.

Looking forward to this, P; And, imagining the M-C household enjoying all the wonder here.