Chemistry Of Baking
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Explore the chemistry of baking cookies bread pie and cake and investigate the science that s behind ingredients in your cupboard.
Chemistry of baking. This neutralises the base and produces more co2 according to the following equation. Baking powder baking powder is baking soda with acid added. Usually the properties of the various ingredients are known to the home cook but not why they behave in that way. Yeast a leavening agent used to make breads is a single celled fungus that is extremely useful in baking.
Most types of dough and batter start out as essentially a suspension of ingredients in water. The carbon dioxide gas creates tiny bubbles and causes the dough to expand and rise. The water allows the important structural molecules like proteins and other components like sugars and lipids to interact and produce their chemistry potter 2010. When yeast is added to dough or batter it feeds on starches and produces sugar alcohol and carbon dioxide.
Nahco3 h na h2o co2 egg beaten egg white like fat helps to retain gas bubbles while egg alone acts as a binder.
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