1. WATER
hydrogen
oxygen
One our most important ingredients.

2. Periodic Table of the Elements

3. The Covalent Bonds of Hydrogen and Oxygen

4. Water Molecule
The bond holding the hydrogen and oxygen atoms together is called a covalent bond.
A covalent bond basically means that the atoms are sharing electrons.
The water molecule consists of two positively charged hydrogen atoms and one negatively charged oxygen atom. This allows separate molecules to be attracted to each other.

5. Water Can Exist in Three States
Liquid---Water (Hydration)
Solid---Ice (Ice Crystals)
Gas---Vapor (Steam, Gasses)
Every state of water is useful to us in the bake shop.
A change from one state to another state is called a phase change. Liquid to Gas. Solid to Liquid. Solid to Gas.

6. How does water help us in the bakeshop?
Until molecules either dissolve or are hydrated in water, they do not act as expected. For example, undissolved sugar crystals are not able to moisten or tenderize cakes, to stabilize whipped egg white, or to taste sweet. Undissolved salt is unable to slow yeast fermentation or to preserve food. Undissolved baking powder does not produce carbon dioxide for leavening. Each—the sugar, salt, and baking powder—must first dissolve in water before it can act.
Figoni, Paula I. ( ). How Baking Works: Exploring the Fundamentals of Baking Science (Kindle Locations ). Wiley. Kindle Edition.

7. Freezing Point/ Boiling Point
Water freezes at 32 degrees Fahrenheit (0 degrees Celsius) A phase change from Liquid to solid.
Water boils at 212 degrees Fahrenheit (100 degrees Celsius) A phase change from liquid to gas.

8. Water is a Universal Solvent
Solutes dissolve/ disperse in the solvent. Think sugar molecules in water!
SUGAR (Solid) is a polar molecule (+&-); water (Liquid)is too.
Sugar will dissolve in the liquid.
The water molecules break apart the sugar/sucrose(C12H22O11) molecules.

9. Click for Instructional Videos on YouTube!
The Story of Water
The Story of Water II
The Universal Solvent

10. Hydration of Sugar and Salt in Cookie Dough
How does the creaming method help hydrate the sugar in a cookie recipe?