Professional Documents
Culture Documents
Pipatsorn Cheewachatchawarn
Ramon Sampatasatien
Sirirat Tipakornrojanakit
Nichapawee Tangjui
Juthakanit Srijareon
Fat (Acid)
Fat is used in five processes: shortening, creaming, layering, emulsion, and
flavour. It can weaken gluten network, trap air, separate layer, and blend flavour.
Sugar (Neutral)
Sugar is a sweetener. It creates browning reactions and aids in fermentation.
Salt (Base)
Salt is used to add salty flavour and helps with structural support.
Baking Powder (Base)
Baking Powder is baking soda or carbonate added to acid which produces more
carbon dioxide causing bubbles. It is more popular leavener than the baking soda since it
doesnt create a soapy flavour like baking soda.
Baking Soda (Slightly Base)
Baking Soda is used as a leaveners to balance the pH value. It also produces
carbon dioxide when is heated. Because it is base, it gives a soapy taste which tends to be
unpleasant.
Vitamin C (Acid)
Vitamin C triggers anti-oxidation. It also helps strengthen gluten network of the
dough.
The mixture of ingredients is put in the oven. When it is baked, the chemical reactions
take place. The leavener neutralize the acid and the mixture becomes neutral. The carbon dioxide
gas is created giving the baked product chewy flavor. The savory baked products are created
from interactions between chemicals in the ingredients.
Reference