Principles of Baking, Quick Breads


Principlesof Baking, Quick Breads


Bread comes in a thousand different forms ranging from Armenianlavash to Chinese boazi. However, all of them involvecommon baking scientific principles. For making of raised bread, theyinvolve a series of reactions and interactions between leaveners andflour that give them their tender and porous quality. Baking soda orbaking powder has quick action and it relies on the chemicalreactions between alkaline and acidic compounds that lead toproduction of carbon dioxide that in responsible for the inflation ofthe dough. Baked goods are leavened by baking powder to duplicatetheir structure such breads that rise quickly once production of CO2 occurs include biscuits and cornbread.

Yeast is afungus that is a single celled living organism with about 160species. For the purposes of baking, industrial yeast is produced andcommonly packed in small paper packets. The packets contain livingorganisms that are in their inactive state. They are activated by thepresence of warm water. Once the yeast are reactivated, they begin tofeed of the sugars available in the flour hence producing carbondioxide as a by-product that makes the bread to rise though at a slowrate compared to baking powder. The distinctive aromas and flavorsthat are common with bread are also added in the process.

Wheat flour isthe most commonly used in baking quick breads and it has twoproteins, gliadin and glutenin which form gluten after combining withwater. During rising of the bread, the gum like substance fills withmillions of gas bubbles as it enables yeast to start working. Ascooking begins, the temperature of the dough rises with rising yeastfeeding that leads to production of more gas bubbles hence fasterrising of dough. The process continuous until the living yeast diedue to high temperatures hence the gluten hardens and the doughsolidifies.