How do bakeries use science?

Answer 1

the ingredients are chemical which react to each other and change when cooked. especially when baking the recipe must be followed so the chemicals are at an exact ratio for the best outcome.

Answer 2

Well, if you think about it, bakeries use science a lot!

There's electricity going to power machinery, like ovens. Ovens deal with heat and temperature, which are two different scientific topics. Plus, all the frosting and flavoring is based on chemistry. And even a baker hauling around flour can be studied scientifically-- how his brain tells signals his arms to move, how the muscles contract to lift the flour and let him walk around, and so on.

Answer 3

This is only true when trying to develop a new recipe, as baking recipes tend to be very touchy requiring exact ratios of several ingredients.

Using already written recipes there should not be issues.

Answer 4

You measure and mix specific ingredients to produce a specific chemical reaction when heated for a specific amount of time at a specific temperature. That sure does sound like science to me.

Answer 5

by buying lobster