Everything involves science – or branches of it. And we, as humans, have utilized science to achieve what we want, be it as complex as NASA sending people to outer space or a Bakeshop in Ogun producing bread.
The Bakery Industries in Ota, Ogun State, make use of science to produce that fresh and aromatic baked goodness that’s a staple to many a country. Below is how the ingredients work together.
- Proteins – glutenin and gliadin – in flour come together to form gluten, which provides structure to the bread by way of kneading.
- Eggs bind the other ingredients together. Not only that, but it also helps make the dough semi-solid, thereby helping with structure.
- Leavening agents like baking soda, baking powder, or yeast releases carbon dioxide that gets trapped in the gluten network of the dough, allowing it to rise.
- Sugar holds on to moisture, keeping the end product moist and tender.
Science may be challenging at times. But in our case at LAGASEF SUPER LOAF & BAKERY, it brings about fresh bread and Pastries that provide nourishment and fill up the bellies of our customer. Contact us to know more about the science of baking.
