A perfect chemistry 1 pdf in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight?
A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen. In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. You put little balls of wet, white dough into the oven and out pop brown, crispy, tasty biscuits. And its surface hardens into an alien topography of peaks and craters.
Chemistry has never been so yummy. The team at TEDEd explains how the oven transforms raw, wet dough into a crunchy, flavorful cookie. So what’s going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so delicious? It’s all about the chemistry.
Don’t let that apron deceive you. Bakers are mad scientists,” the narrator of the animation says. When you put the raw cookie dough into the oven, you’re setting off a series of chemical reactions. Why Does The Cookie Stop Spreading? Of course, a cookie can’t expand forever. So what makes it stop?
That’s the job of the egg. Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie.
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