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Chemistry in Baking
Emily & Katie
What is Baking?
• A recipe can be compared to a chemical equation
• The process of baking is using heat to create a chemical change
• Ingredients are reactants, what you bake is the product
• Flour- provides bulk, gluten (creates elasticity, which helps rise when heated), holds ingredients together while rising
• Fat (shortening)- better texture for bread, keeps the CO
2 from escaping too quickly
• Eggs- Holds together ingredients, also holds CO
2 in like the fat
Ingredients
Yeast
• Yeast is a plant that feeds off of starch (sugar) when heated and made moist, releasing bubbles of CO2 which allow whatever you are baking to rise
• C6H12O2 2C2H5OH + 2CO2
Baking Soda vs. Baking Powder
• Baking soda has no acid in the reactants, to the reaction produces a strong base which needs to be neutralized
• 2NaHCO3 Na2CO3 + CO2 + H2O• Baking Powder has an acid added initially,
therefore it produces sodium, water and carbon dioxide as products and there is no base to neutralize
• NaHCO3 + H+ Na+ + H2O + CO2
Eating
• The digestive system uses acids and churning methods to break the chemical bonds created through mixing the batter and baking.
Reactions
• Baking Soda & Vinegar– NaHCO
3(aq) + CH
3COOH
(aq)----> CO
2 (g)
+
H2O
(l) + CH
3COONa
(aq)
Chemical/Physical Changes
• Rising
• Bubbles
• Solid → Liquid
• Colour Change
• Liquid → Solid
Sources• http://nzic.org.nz/ChemProcesses/food/6D.pdf
• http://www.simplechemconcepts.com/chemisty-phenomenon-baking-cake/
• http://wiki.answers.com/Q/What_is_the_chemistry_involved_in_cake_baking
• http://www.education.com/activity/article/Bake_Cake_fifth/
• http://www.schoolforchampions.com/chemistry/baking.htm
• http://www.culinate.com/articles/features/baking_chemistry
• http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm