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Baking Science

Baking Technology · Level 6  ·  14 Chapters

Compiled by: Joan Cherono

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What Baking Science covers

Chemistry that explains dough, batter and oven is the subject of Baking Science in Baking Technology Level 6. The unit begins with atomic structure and spectra, properties of elements and chemical equations, including mass and volume calculations. Organic chemistry follows, with bonding, hydrocarbon compounds and carbonyl compounds, and solubility, including miscible and immiscible liquids and the distribution coefficient. Carbohydrates, protein and lipids cover structure, properties and functions, with rancidity and antioxidants for lipids. Mineral salts, water (hardness and treatment) and enzymes (lock and key structure, enzymatic activities) lead to browning reactions in baked products and how to control them with oven temperature.

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Careers after Baking Science

Understanding Baking Science opens doors to a vibrant world of opportunities in Kenya’s growing food and hospitality sectors. Mastering these skills means you’re not just baking—you’re creating quality products grounded in scientific knowledge, which is highly valued in industries striving for excellence and innovation.

  • In Kenya’s hospitality industry, including hotels and restaurants across Nairobi, Mombasa, and Kisumu, skilled bakers who understand the science behind ingredients produce consistent, high-quality baked goods that delight customers and build strong reputations.
  • The Jua Kali sector, especially small-scale bakeries and pastry shops, benefits from bakers who can control lipid properties and prevent rancidity, ensuring longer shelf life and better-tasting products, boosting customer loyalty and sales.
  • Agribusiness companies like KTDA (Kenya Tea Development Agency) and large-scale food processors seek professionals who understand mineral salts and antioxidants to improve the nutritional value and safety of baked products, opening doors to stable employment.
  • County governments running public institutions and schools often hire skilled bakers for their catering services; knowledge of baking science ensures food safety and quality, enhancing public health.
  • Entrepreneurship opportunities abound: with this expertise, you can start your own bakery or confectionery business, confidently developing innovative recipes that stand out in Kenya’s competitive market, from Nairobi’s urban centers to emerging towns.
  • Energy companies like KenGen indirectly benefit when you apply your scientific approach to efficient baking processes, reducing waste and energy consumption, making you a valuable asset in sustainable business practices.

Mastering Baking Science equips you with the confidence and skills to thrive anywhere—from bustling city bakeries to your own home-based business—turning your passion into a rewarding career that nourishes Kenya’s communities. Keep learning; your future in baking is bright and full of promise!

Chapters

1
Atomic structure
3 topics
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2
General properties of elements
2 topics
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3
Chemical equations
2 topics
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4
Organic chemistry
3 topics
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5
Hydrocarbon compounds
4 topics
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6
Carbonyl compounds
4 topics
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7
Solubility
4 topics
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8
Carbohydrates
5 topics
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9
Protein
6 topics
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10
Lipids
5 topics
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11
Mineral salts
3 topics
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12
Water
4 topics
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13
Enzymes
4 topics
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14
Browning reactions in baked products
3 topics
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What Baking Science covers: 52 main topics in 14 chapters

1. Atomic structure

  1. 1.1 Definitions
  2. 1.2 Structure of the Atom
  3. 1.3 Atomic Spectra

2. General properties of elements

  1. 2.1 Types
  2. 2.2 Physical and Chemical Properties

3. Chemical equations

  1. 3.1 Chemical Formula
  2. 3.2 Calculations Involving Mass and Volume

4. Organic chemistry

  1. 4.1 Definitions
  2. 4.2 Bonding
  3. 4.3 Relative Molecular Mass (Weight)

5. Hydrocarbon compounds

  1. 5.1 Aliphatic Hydrocarbon
  2. 5.2 Aromatic Hydrocarbons
  3. 5.3 Synthesis
  4. 5.4 Substitution Reactions of Aromatic Hydrocarbons

6. Carbonyl compounds

  1. 6.1 Types
  2. 6.2 Structure
  3. 6.3 Physical and Chemical Properties
  4. 6.4 Use

7. Solubility

  1. 7.1 Solids in Liquids
  2. 7.2 Liquids in Liquids
  3. 7.3 Miscible and Immiscible Liquids
  4. 7.4 Distribution Coefficient

8. Carbohydrates

  1. 8.1 Types
  2. 8.2 Structure
  3. 8.3 Condensation and Hydrolysis
  4. 8.4 Properties
  5. 8.5 Functions

9. Protein

  1. 9.1 Types
  2. 9.2 Types of Amino Acids
  3. 9.3 Structure of Proteins
  4. 9.4 Condensation and Hydrolysis Amino Acids
  5. 9.5 Properties
  6. 9.6 Functions

10. Lipids

  1. 10.1 Basic Structure
  2. 10.2 Types
  3. 10.3 Properties
  4. 10.4 Rancidity
  5. 10.5 Anti-Oxidants

11. Mineral salts

  1. 11.1 Classification
  2. 11.2 Types
  3. 11.3 Uses

12. Water

  1. 12.1 Physical and Chemical Properties
  2. 12.2 Hardness
  3. 12.3 Uses
  4. 12.4 Treatment

13. Enzymes

  1. 13.1 Classification
  2. 13.2 Structure
  3. 13.3 Properties
  4. 13.4 Enzymatic Activities

14. Browning reactions in baked products

  1. 14.1 Types
  2. 14.2 Role
  3. 14.3 Control of Browning

Revise this unit

Exam-style questions 196 Written to CDACC standard, with answers Test yourself 557 Multiple-choice, one at a time Practise questions 429 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 131 What the assessor asks, and how to answer out loud Worked calculations 56 Step-by-step maths with the common mistakes Quick cards 2,756 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 14 On site, what would you do? Workplace scenarios 260 Real site situations — what would you do? Turn this into income 156 Where this skill earns — what to charge, how to find clients

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