The Chemistry of Baking: How Ingredients Transform Under Heat

What really happens when you put dough in the oven.

It's not just about getting things hot.

Heat triggers a series of chemical reactions.

Proteins in flour and eggs start to denature, changing their structure and helping your baked goods set.

Meanwhile, water turns to steam, expanding the dough and creating that irresistible, fluffy texture we all love.

Lets talk about sugar.

When exposed to heat, sugar doesn't just melt, it caramelizes.

This process creates hundreds of new flavor compounds and that beautiful golden brown color on your pastries.

Caramelization is why a simple sugar cookie tastes so much richer after baking and why the aroma of

fresh baked goods is so irresistible.

Ever notice how bread rises in the oven?

That's thanks to leavening agents like baking powder or yeast.

Under heat, these agents release gases, mainly carbon dioxide, which get trapped in the dough's structure.

This causes the dough to expand, giving bread its airy crumb and those satisfying holes you see when

you slice into a fresh loaf.

Finally, the Maillard reaction is the secret behind that perfect crust.

When proteins and sugars meet heat, they react to form complex flavors and aromas.

This is what gives baked goods their deep, savory notes and appetizing color.

So next time you bake, remember, you're not just cooking.

You're conducting a delicious experiment in chemistry.