The Chemistry Behind Baking

The Chemistry Behind BakingPresented By: Chasity Murphy

How do they rise? Cakes & Breads:

Fermentation of sugars by yeast is basic reaction that involves the breakdown of glucose to carbon dioxide and alcohol

Dough needs to release Carbon Dioxide for around 45 minutes before going in the oven

Cookies

Butter melts inside the cookie, making it flatten

Many variations can be made to a recipe to get the taste you want

Sourceshttp://dwb4.unl.edu/Chem/CHEM869P/CHEM869PLinks/www-dept.usm.edu/~bsclabs/380/yeasts.htm http://everydaylife.globalpost.com/baked-goods-dont-need-baking-powder-36777.html http://science.howstuffworks.com/innovation/edible-innovations/bread5.htm http://www.culinate.com/articles/features/baking_chemistryhttp://www.finecooking.com/articles/yeast-role-bread-baking.aspxhttp://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treathttps://www.youtube.com/watch?v=fTPDXmcygjw&feature=youtu.be https://www.youtube.com/watch?t=254&v=n6wpNhyreDE