Chemistry of baking cookies

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Chemistry of baking cookies



the Chemistrybehind baking




Here is the process of how cookie dough transforms into a cookie.

As the butter melts, the water in it turns to steam. The cookie starts to rise as the vapours push through the dough. At 62C/144F changes occur in the protein, which comes from the egg. This gives substance to the cookies. At 100C/212F the water boils away and the cookie dries out. As the steam evaporates from the cookie, it creates air pockets and leaves it light and flakey. The baking soda helps this process along.

what is my project about?


Cookies. More specifically, how the oven transforms cookie dough, a soft and raw substance into a hard and crunchy cookie.

How is this relevant to what we learned this semester?

This semester we learned about physical and chemical changes in the chemistry unit. Going into the unit I though cookies were a physical change but it turns out they experience a chemical change in the oven.

The first step: The spreadThe first step in the ultimate transformation of dough is The spread (which begins at 33°C/92°F). As the cookie dough starts to heat up, the butter inside it melts. The ball of dough spreads out.

Fun Fact!If your eggs were home to some salmonela bacteria, at 58°C/136°F, these bacteria die and leave you with perfectly safe cookies!

the second step: the rise

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The last two things that happen while baking are the Maillard Reaction and Caramalization. The Millard reaction happens at 154C/310F, this darkens the cookie, fills it with taste and gives the cookie its delightful smell. Caramalization happens at 180C/356F, this breaks down sugar and forms a sweet compound.

The third step: Colour and Flavour

By Kornelia


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