Question

kitchen chemistry

1. what are the essential ingredients for baking?(10 items)

eggs, butter, milk, vegetable oil, baking powder, baking soda, salt, sugar, yeast, and flour.

1. in the opinion of the author, do you agree with the secret to successful baking is all in chemistry?

yes

1. what happens when you add water to flour - be specific.
2. what are the differences between breads and pastries.
3. what is the best way to check the protein content of flour?
4. creaming butter provides.....?
5. what is a key task to do prior to using eggs?

Explanation:

1. When water is added to flour, the proteins glutenin and gliadin in the flour combine to form gluten. Gluten gives the dough elasticity and structure.
2. Breads typically have a higher proportion of flour and yeast, and rely on yeast - fermentation for rising, resulting in a more chewy texture. Pastries often have more fat (like butter), sugar, and may use chemical leavening agents, and have a flakier or more tender texture.
3. One way to check the protein content of flour is by performing a gluten - wash test. Knead the flour with water to form a dough, then wash the dough under running water until the starch is removed, leaving behind the gluten. The amount and strength of the gluten can give an indication of the protein content.
4. Creaming butter incorporates air into the mixture. This air will expand during baking, helping the baked goods to rise and become light and fluffy.
5. A key task prior to using eggs is to bring them to room temperature. Room - temperature eggs blend better with other ingredients and contribute to a more consistent texture in baked goods.

Answer:

1. The proteins glutenin and gliadin in flour combine to form gluten, giving dough elasticity and structure.
2. Breads have more flour and yeast, rely on yeast - fermentation, and are chewy. Pastries have more fat and sugar, may use chemical leavening, and are flakier/tenderer.
3. Perform a gluten - wash test: knead flour with water, wash starch away to leave gluten, and assess protein content by gluten amount and strength.
4. Incorporates air, helping baked goods rise and be light and fluffy.
5. Bring them to room temperature for better blending and consistent texture.