The Chemistry Behind Baking

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The Chemistry Behind Baking Presented By: Chasity Murphy

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How do they rise? Cakes & Breads:

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

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

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Butter melts inside the cookie, making it flatten

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

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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