Water in baking? Did you know that water is in every baked good and savory dinner you create? I am sure you knew there was moisture, but maybe did not think about it as water being the main ingredient. Water is an essential part of baking. Let’s dive into why water is such an essential ingredient.
What does water do in baking?
- Adds moisture – so that your treats don’t end up dry and crumbly
- Binds mixture – it helps your treat build structure and bind together
- Helps leaven – Moisture enables chemical-leavener reactions, and steam can help expand a batter or dough during baking. Yeast also needs water to function.
- Dissolves Sugar – so that you don’t end up with crystallized and crunchy sugar bits
- Starches Absorb it – flours and starches will absorb water and swell up providing structure to your treat
- Supports gluten development – Hydrating wheat flour allows its gluten-forming proteins to form a network that gives dough structure and elasticity.
- Forms the water phase of emulsions – Mixing disperses one liquid into another, while an emulsifier such as egg-yolk lecithin helps keep fat and water combined. Whipping plain water does not turn it into an emulsifier.
- Conducts Heat – Water passes heat through the batter while it is baking, it helps ensure even baking.
Where does water come from when baking?
Eggs, butter and even flour contain water, but the amount varies by ingredient and product. Oil can make a baked good feel moist without adding water.
Want to learn more?
If this stuff interests you, then you may want to read Baking Science by Dikla Levy Frances. Her book will explain everything you need to know about ingredients and even help you learn how to develop your own recipes!
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