BreadScience

BreadScience is the study of how different ingredients and processes affect bread’s texture, flavor, and structure. It explores the roles of flour, water, yeast, and other components, as well as fermentation, kneading, and baking conditions. Understanding these scientific principles helps bakers create consistent, high-quality bread by controlling factors like gluten development, gas production, and crust formation. Essentially, BreadScience combines culinary art with chemistry and biology to optimize bread-making techniques and improve results.