A complete guide to baking science and technology

Baking science and technology combine tradition and cutting-edge innovation, allowing you to learn everything you need to advance in the fascinating world of commercial baking and food processing. In this blog, you will study the science behind the art of chocolate, bread, and pastry manufacturing, the highly technical skills of baking chemistry, all-important food safety, and more.

Bakery items have grown in popularity due to changes in people’s eating patterns. With an adequate supply of the essential ingredients the business requires, the baking industry has a comparative edge in manufacturing.

What is baking?

Baking is cooking with dry heat, mainly in an oven. It is most likely the oldest cooking method. Generally, flour or meal generated from grain is used to make bakery products such as bread, rolls, cookies, pies, pastries, and muffins.

Baking science and technology- history

The earliest cereal grain processing was most likely the parching or dry roasting of harvested grain seeds. Cooking whole or broken grains with water to make gruel or porridge increases the flavor, texture, and digestibility. It was just a short distance to baking a layer of viscous gruel on a hot stone, yielding simple flatbread. The Mexican tortilla, made of processed corn, and the chapati of India, mainly composed of wheat, are more refined forms of flatbread.

Baking techniques advanced with the invention of an enclosed baking device and, later, ovens, allowing for thicker baked cakes or loaves. The phenomenon of fermentation, with the resulting lightness of the bread structure and production of pleasant flavors, was most likely first recognized when doughs or gruels were stored for several hours before baking and showed deterioration induced by yeasts.

Early civilizations had a close relationship between brewing and baking. A thick gruel fermented into a dough appropriate for baking; a thinner mash fermented into a type of beer. Both procedures required understanding the ‘secrets’ of fermentation and the supply of grains. Increasing knowledge and experience taught bakers and brewers that barley was best suited for brewing and wheat was ideal for baking.

The science behind the most common baking ingredients

Baking soda and baking powder. 

These ingredients make baked foods rise.

How does it accomplish this?

When incorporated into the batter, it produces carbon dioxide bubbles that aid in the cake’s rise. As the cake bakes, the gas bubbles in the batter are trapped, making the cake light and fluffy.

Eggs 

Eggs help in the binding of components. When heated, the protein in the egg opens up and aids in binding by causing the batter to become semi-solid. It also keeps the mixture from disintegrating and provides a smooth, creamy texture.

Fats 

Fats make our baked delicacies softer. They are fantastic tenderizers. They cover the proteins in flour, preventing them from interacting with water and producing gluten.

Sugar 

Sugar adds sweetness and keeps our baked delicacies moist.

Flour 

Flour provides the foundation and framework. Glutenin and gliadin are two forms of protein found in flour. When water is introduced to flour, the proteins combine to generate a new protein known as gluten. Later, in the oven, the proteins and starches in the flour combine to form a strong structure.

Baking as a career 

There has been an increase in the number of bakery chains and enterprises that sell baked goods, in addition to a biscuit line. With enormous development potential, innovative capacity, and job possibilities, baking can be an excellent choice for a career.

Baking Science and Technology courses

Course	Duration	Location
CertHE (Full-time)	1 year	Southwark Campus
DipHE (Full-time)	2 years	Southwark Campus
BSc (Full-time)	3 years	Southwark Campus
Diploma in Baking Science and Technology (BST)	2.5 years	Malayasia

Entry requirements

General qualifications

• A Level DEE or BTEC National Diploma MPP or Access to Higher Education degrees with 9 Merits and 36 Passes or Equivalent Level 3 qualifications worth 64 UCAS points
• Applicants must have 5 GCSEs A-C, including Math and English, or an equivalent qualification (reformed GCSEs grade 4 or above).
• Qualifications from all over the world are welcome.
• English language requirements for international students-

IELTS 6.0, Cambridge Proficiency, or Advanced Grade C.

These requirements might change from one college to another.

Employability

CertHE Baking and Pastry Technology course could lead to the following opportunities-

• Patissier
• Chocolatier
• Cake Decorator
• Artisan Baker
• Bakery Entrepreneur
• Bakery Production Operative 
• Baker and Pastry Sous Chef

The DipHE Advanced Baking and Pastry qualification could lead to the following opportunities-

• Assistant Manager
• Supervisor level – preparing you for positions such as Assistant Bakery Manager, Assistant Food Technologist, or Assistant Production Manager.
• There is also room for advancement within the roles of NPD/Ingredient Technologist/Support Research.

The BSc (Hons) Baking Science and Technology degree could lead to the following opportunities-

• Management level – Incorporating more scientifically informed research, analytical thinking, problem-solving, and project management will prepare students for positions in management roles.
• This would include positions such as Production Manager, Technical Manager, Quality Assurance Manager, and Bakery Manager.

Key takeaways

• Baking Science and Technology bring tradition and innovation together and help in learning everything to get ahead in the commercial baking and food processing industry.
• Early civilizations knew the secrets of brewing and baking. A thick gruel fermented into the dough was found appropriate for baking, and a thinner mash was suitable for fermentation into a type of beer. 
• Bakery chains and enterprises that sell baked goods have seen an exponential rise in the market. This industry provides vast development potential, innovative capacity, and job opportunities. Hence, baking can be an excellent choice for a career.

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FAQs

Q1. What field of science is baking?

Ans-Baking is just a type of chemistry that produces edible products.

Baking science enables bakers and chefs to grasp better how the baking process transforms essential ingredients into something far more extensive than the sum of its parts.

Q2. What is the most important principle in baking, and why?

Ans-To expand, most baked items require some leavening agent, whether it be eggs, yeast, or baking powder. This technique adds structure to the product, which increases volume and affects texture. The use of leavening is the most important principle in baking.

Q3. What are the tools and equipment for baking?

Ans-Ensure that you have these tools on hand before you start mixing the ingredients-

• Measuring cups (liquid and dry)
• Spoons(table and teaspoons)
• Wooden spoons
• Rubber spatula/scraper
• Spatula/metal turner
• Pastry brush
• Whisk