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Please read the following article and comment. Also reminder to reply to one other students comment. (Just like we did in class.) Please come back to this website and post your comments, do not post in youngzine yet! The Science of Baking 
74 Comments
Mrs. Pittorino
10/15/2014 03:00:18 am
This makes me hungry
sydney
10/15/2014 08:14:45 am
yum
Sydney
10/15/2014 08:13:51 am
I never new that fat makes treats less chewy! I ponder what gliadin does? I would hate to put to much eggs in a cake it would ruin all your hard work. Reading this article makes my mouth water!
Josiah
10/15/2014 08:28:53 am
I agree. I do think that gliadin is a strange cooking product. I was also thinking about how it would taste if you put too much egg in a cake.
Josiah
10/15/2014 08:23:45 am
I think it is interesting how baking soda and powder make cooking sound so much more difficult. It is strange what the reaction is. To have the cake bubble while it cooks is so weird. I think I should go bake a cake.
Chloe(:
10/15/2014 08:34:30 am
I did not know that sugar and fats had a purpose in treats. I thought that they were added for taste. I was also wondering how the eggs made the cake hard and heavy.
Eva C
10/16/2014 04:07:04 am
I agree Chloe.I had no idea every ingredient had a purpose.
shreya
10/16/2014 12:40:32 pm
I also had no idea every ingredient had a purpose.
Sophie
10/16/2014 11:10:33 am
Me too!
shreya
10/16/2014 01:28:45 pm
I also wonder how eggs make the cake heavy,I thought eggs were for the cake's texture.
Anisha
10/17/2014 01:14:13 am
It makes it heavy if you put too much eggs
Caleb
10/15/2014 09:08:40 am
I never knew that fats made baked goods more chewy. I guess that means gluten makes things crispier.
Tabish
10/15/2014 11:01:47 am
I did not know that there was two types of protein in flour called glutenin and gliadin. i was astonished to find that fats make our treats more chewy. I wonder what would it taste like if i ate a cake with to much egg?
Sai Nirmal
10/15/2014 01:32:56 pm
I also wonder what it would taste like with too many eggs. I guess it would probably make the cake a little bit too sturdy... kind of sturdy.
Tabish
10/15/2014 10:50:36 am
i agree. fats do make baked goods more chewy. Before i did not know that until i read the article.
Sophie
10/16/2014 11:11:34 am
Me too...
Sai Nirmal
10/15/2014 01:27:11 pm
I never knew any of these facts except the things you need to bake. I do think that eggs give a creamy texture to the cake and it also helps bind.I'm pondering what the cake would taste like with lots of sugar.
Surya
10/16/2014 04:22:12 am
I am astonished of how much science is behind a cake! And, for your answer, the cake will taste really sweet!
Sai Nirmal
10/15/2014 01:34:43 pm
The cake would probably be too sugary and sweet if you were to put lots of sugar.
no won knows/ aidan:)
10/16/2014 04:10:11 am
the cake would probily fall apart to
aidan
10/16/2014 04:00:40 am
I dident know any of these facts
aidan daniel boudreaux
10/16/2014 04:02:43 am
This artical makes me hungry.
aidan boudreaux
10/16/2014 04:06:02 am
I did know that baking pouder makes it rise thoe.I realy like this artical because i like to cook.
aidan:) :0
10/16/2014 04:07:40 am
:0 :) ;) ;0
Eva Choudhury
10/16/2014 04:09:34 am
I never knew baking could be considered Science!
emma
10/16/2014 08:22:31 am
Neither did I Eva. I thought baking was just making food, but I guess not. It is SCIENCE!!!!
Anisha
10/17/2014 01:18:19 am
It's science and art like it said in the article but it is also math because you need to put in a certain amount of everything.
aidan
10/16/2014 04:14:16 am
I cook with my mom sometimes.Cooking is fun take it from me
ayush
10/16/2014 04:26:06 am
oh ok
Lia
10/16/2014 10:20:30 am
hehe
Eva
10/16/2014 04:18:33 am
This is a very interesting way of interpreting baking. I was very fascinated with what every ingredient does to help. I always thought that baking was just baking. I was very interested from this article.
Sophie
10/16/2014 11:17:11 am
Me too, Eva.
Surya
10/16/2014 04:19:14 am
I did not think that there is a big scientific theory behind making a regular cake! I'm surprised that a solid state as flower mixed with water can become an even stronger state of solid! If we extracted the glutenin and gliadin out of the flower, I wonder if it will still be a protein? If fats give the cake a less chewy feeling feeling, then why is it sometimes bad? Now I'm exasperated that i don't have cake!
ayush
10/16/2014 04:25:33 am
I love how she gives information about each ingredient then compares them to a machine and says that just like a machine all the parts need to do their job. she also gave so much detail I know baking is fun !
sydney
10/16/2014 08:21:25 am
Baking is lots of fun!It reminds me of a book I just finished reading in the book it says you don't need measuring cups or machines to cook you just need your five senses!
sydney
10/16/2014 08:14:11 am
I am also surprised that there was a lot of science in cooking!Surya I am also exasperated that I don't have cake! At least I have PIE!(I CANT EAT IT NOW:(
Emma bell
10/16/2014 08:19:30 am
I never knew that if you put too much baking powder in the item you are making it could crack.
SYDNEY
10/16/2014 08:22:51 am
I now isn't it cool!
Sophie
10/16/2014 11:15:59 am
Really?
MATTHEW
10/16/2014 08:37:45 am
I never knew cake was science, I thought it was just very tasty!
your friend
12/15/2014 10:29:55 am
i like agree
Chloe
10/16/2014 08:56:03 am
I did not know that gluten was made by glutenin and gliadin. Why does the flour only form gluten when it is wet? If someone misses one ingredient the WHOLE thing is ruined ): I wonder what the cake would taste like if there was too much egg. It would probably taste like the stale gluten free bread in my pantry. (Take my word, it is disgusting)
Lia C. :)
10/16/2014 10:17:54 am
I never knew that that there is so much science behind baking! Chloe: I wonder what the taste would taste like too. Matthew: me too! I thought that you just made a cake and threw it into the oven This article reminds me of a baking book my 4th grade teacher gave to me. Baking is so fun, especially when it tastes good!
eva
10/16/2014 10:20:29 am
I agree Lia! Great connection too!This article makes me want to bake now!
Sophie
10/16/2014 11:23:03 am
I think it won't taste the same. One time the ingredients said for 3 eggs and since we only had 2 eggs we missed part of the ingredient.
Lia
10/16/2014 10:22:19 am
Eva: coolsies
Eva
10/16/2014 10:24:25 am
This is one of the most intresting article I've read because it has a metophor like from todays poem
eva
10/16/2014 10:25:36 am
This article also makes me ponder of baking
Eva
10/16/2014 10:28:48 am
I also ponder how and why the cake became harder when she or he put to much egg in it.
Sophie
10/16/2014 11:00:47 am
Almost every week I make cake. Maybe I can bring some in. But what ingredients are gliadin, gulten and gultenin?
Sophie
10/16/2014 11:05:21 am
Whoops! I don't make cake, I bake cupcakes!
Sophie
10/16/2014 11:09:08 am
This article has given me so many facts about baking! Now baking is so much more interesting!
Sophie
10/16/2014 11:14:49 am
Random Question: Who invented cupcakes and cakes etc.
Shreya
10/16/2014 12:52:02 pm
I also bake
Sai Nirmal
10/16/2014 12:58:07 pm
For your question the answer is that cupcakes were made in the 19th century, but I do not know the answer to who specifically invented cakes/cupcakes.
Truett
10/17/2014 01:19:26 am
Cool!
Shreya
10/16/2014 12:50:57 pm
How is baking art?
Sai Nirmal
10/16/2014 01:01:02 pm
I think baking is an art because you can show your creativity by making a "picture" on a cake,a type of creativity.
Chloe(;
10/16/2014 01:00:08 pm
I was also wondering how baking is art. Would the cake explode if I added too much baking powder or soda? :D
Chloe
10/16/2014 01:16:59 pm
I agree with Sai: That is one way to show creativity when baking.
Sai Nirmal
10/16/2014 01:22:23 pm
I did not know that the sugar keeps the cake moist.When the glutenin and gliadin are mixed they form gluten and so does the gluten make the flour turn into a sturdy structure?
EDWARD
10/17/2014 12:11:53 am
I agree with you because it's really interesting how the sugar keeps the cake moist.
Sai Nirmal
10/16/2014 01:27:37 pm
People everyone would probably be really conscientious about baking a very good cake.It is interesting that how people make cakes or cupcakes.
edwardy2
10/17/2014 12:07:07 am
I love it how all of the different ingredients and flavors make the cake a liquid thing before it gets put in the oven. And after it gets put in the oven it gets turned into a cake after like about 2 hours. It smells really good but it's not that healthy.
ayush
10/30/2014 07:45:40 am
i agree,when i used eat a cake i never thought of it like that now i have different perspective to look and understand it from.
truett
10/17/2014 01:17:53 am
i wonder how flower holds form?
ayush
10/30/2014 07:28:34 am
Mrs. Pittorino do we have to read the science of baking again ?, because your link still shows the science baking
ayush
10/30/2014 07:39:55 am
i will do it here and there
:(
12/15/2014 10:31:28 am
can we do the same wright around again
Dude
12/15/2014 11:57:54 am
I want to do it on this again. It felt fun.
:(
12/15/2014 12:46:41 pm
I agree
:(
12/15/2014 12:45:44 pm
who are you
:(
12/16/2014 08:49:15 am
who i tell you who
asdfghyjklqwertyuio
1/7/2015 01:02:53 pm
can we do sequence again Leave a Reply. |
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