Sunday, June 5, 2016
Prithvi Cafe, Juhu
The Science of Baking: All you knead to know about your daily bread
Madhavi Chand, TIFR
What makes bread crusty on the outside and soft on the inside? Why are cakes soft and fluffy? Is bread different from cake? Do you know that Naans are also baked? What is the role of each ingredient in a recipe?
There’s a lot of beautiful Physics, Chemistry and Biology involved in baking. A number of different processes go on in the oven. Microorganisms feed, gases expand, proteins coagulate, fats melt, sugars and amino acids react, sugars caramelize and so on…
Come find out what’s behind the delicious smell wafting out of a bakery, or at home as a cake rises in the oven! We’ll try to bake some bread and understand it too.
About the speaker: Madhavi Chand is a post-doctoral researcher at TIFR working on quantum measurement and control. She loves to bake, in the oven, and, as a trained studio potter, also in the kiln.