Chemistry
What would happen if you added wet ingredients into dry ingredients
(what would happen to its consistency)
The consistency would be a mix of dry and wet ingredients and could be clumpy
what is physics in baking?
The interaction between heat and the ingredients can create different outcomes
true or false, biology is simply the products (i.e. the brownies) of similar chemical compounds (the ingredients) mixed together using different recipes.
True!
True or false, through the process of fermentation, yeast can create the necessary co2 for bread.
True!
fill in the missing property in physics. Heat Transfer, Gas Expansion, and..
Thermodynamics
Explain the Millard's reaction
a non-enzymatic browning reaction that occurs when food containing both amino acids and reducing sugars is heated.
( just have to have the first part)
What is the ingredient that helps dough rise and create an airy texture in baked goods?
Yeast
Which among the following is NOT a change that take place during baking?
a) Gas vaporization with increase in temperature
b) Dough-crumb transition
c) Starch gelatinization
d) Moisture adsorption
D, : Moisture adsorption is the change that occur during storage of bread, Not baking.
Why is yeast known as a biological agent?
What happens when you mix wet and dry ingredients together?
It forms a mixture.
what happens when the trapped gases leave the baked goods while baking?
The trapped gases expand and give rise to the baked goods.
What makes a perfect baked good
(ingredients)
A certain ratio of ingreidents
What is one of the most important reactions in baking?
The Maillard reaction
Baking in physics uses what all properties?
Heat Transfer, Gas Expansion, Thermodynamics
biology relies on just a few key ingredients to create an impressive diversity of organisms. Just like how baking requires just a few ingredients to make the perfect baked good. What does this explain?
How baking connects to biology.