All baking articles
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FeatureAn alternative approach to baking
As more people want ingredients ‘free-from’ existing staples, Victoria Atkinson looks at the science behind substitutes for gluten, eggs and gelatine
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CareersBaking to perfection, with a pinch of chemistry
Katarina Cermelj’s training in synthesis informs how she develops new gluten-free recipes
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FeatureThe science of the perfect cake
Nina Notman opens her lab notebook to find a recipe fit for a queen
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FeatureBread chemistry on the rise
The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process, say Bryan Reuben and Tom Coultate