So what exactly is kitchen chemistry? Well first off, chemistry is defined as “the science that deals with the composition and properties of substances and various elementary for states of matter" (Dictionary). Kitchen Chemistry refers to all the chemical reactions that occur in, of course, the kitchen while baking, cooking, or heating. With all the plethora of reactions occurring during these activities, we’re only going to focus on the science of baking.
Baking delicacies is feasible in the first place because of chemistry. Surprised? Us too. Without chemistry, cookies would not be able to expand into those gooey, chewy treats that we all love nor would cake batter rise in the oven.
Baking delicacies is feasible in the first place because of chemistry. Surprised? Us too. Without chemistry, cookies would not be able to expand into those gooey, chewy treats that we all love nor would cake batter rise in the oven.
What is Sugar?
Sugar- a carbohydrate- is one of the most common ingredients of baking. Sucrose is the most common type of sugar that is utilized both in foods and beverages. Sucrose, whose chemical formula is C, is a disaccharide that is composed of a molecule of glucose and a molecule of fructose. 12 H22O11
In baking, sugar reactions with proteins to form that golden brown color in a process called the Maillard reaction.
Sugar is hygroscopic, meaning that it will hold onto any water molecules that it is exposed to. This will spread water molecules throughout the butter, allowing the dough to transform to a solid cake or cookie. Sugar's characteristic as a hydroscopic also allows baked goods to keep their texture and flavor for a longer of period of time.
In baking, sugar reactions with proteins to form that golden brown color in a process called the Maillard reaction.
Sugar is hygroscopic, meaning that it will hold onto any water molecules that it is exposed to. This will spread water molecules throughout the butter, allowing the dough to transform to a solid cake or cookie. Sugar's characteristic as a hydroscopic also allows baked goods to keep their texture and flavor for a longer of period of time.
What Overall Reaction Occurs in both Cookies and Cakes?
There are two types of possible reactions that cakes and cookies can undergo, which are: endothermic and exothermic reactions. Cookies and cakes go through an endothermic reaction. In an endothermic reaction, the system consumes energy from the surrounding area. Bake goods utilize the heat derived from the oven to bake batter mix and transform it into a solid pastry.
Endothermic reactions are the oppose of exothermic reactions. In exothermic reactions, the system releases energy into the surrounding area. An example of this type of a reaction would be a candle burning.
Endothermic reactions are the oppose of exothermic reactions. In exothermic reactions, the system releases energy into the surrounding area. An example of this type of a reaction would be a candle burning.
What is Gluten?
Essentially, "Gluten is a water-insoluble protein that is formed when water is mixed with wheat flour. Proteins are very large molecules composed of amino acids. Two of the naturally occurring proteins in flour are called glutenin and gliadin. When sufficient water is added to dry flour the two proteins emerge from a “frozen state” and become flexible and able to move about" (Crosby).
The process of wetting the proteins is called hydration. As water and flour are mixed the hydrated proteins are brought together and begin to interact. They begin to stick to each other through the formation of chemical bonds called cross-links. Continued mixing causes more cross-links to form between the proteins until a large network of chemically linked proteins is formed. The chemical cross-linking of glutenin and gliadin forms gluten, a very elastic substance. Gluten can be inflated with gas and steam as dough rises and bread is baked in the oven.
So what is gluten's main purpose in baking? It gives elasticity to the dough.
The process of wetting the proteins is called hydration. As water and flour are mixed the hydrated proteins are brought together and begin to interact. They begin to stick to each other through the formation of chemical bonds called cross-links. Continued mixing causes more cross-links to form between the proteins until a large network of chemically linked proteins is formed. The chemical cross-linking of glutenin and gliadin forms gluten, a very elastic substance. Gluten can be inflated with gas and steam as dough rises and bread is baked in the oven.
So what is gluten's main purpose in baking? It gives elasticity to the dough.