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The Chemistry Behind Baking Presented 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
Butter melts inside the cookie, making it flatten
Many variations can be made to a recipe to get the taste you want
Sources http://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_chemistry http://www.finecooking.com/articles/yeast-role-bread-baking.aspx http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat https://www.youtube.com/watch?v=fTPDXmcygjw&feature=youtu.be https://www.youtube.com/watch?t=254&v=n6wpNhyreDE