By: Bahar Madani
Baking is not only art, but it is also science! In any baking recipe, each ingredient has a purpose. For example, the flower that we use for baking gives structure to the cookies that we bake. Similarly, the eggs that we use in our cookies bind the ingredients that we utilize in our recipes, similar to glue! Likewise, the baking powder and baking soda give rise to our baking batter. Of course, there are multiple ingredients implemented in baking recipes, and the question that arises (no pun intended) is what is the chemical reaction behind baking delicious cookies?
As mentioned in the previous paragraph, Baking soda and powder make baked goods rise. `How is such a procedure done? Baking Soda reacts with lactic acid from the butter. This is the first chemical reaction that occurs. Baking soda (NaHCO3) reacts with lactic acid (C3H6O3). This reaction produces sodium acetate, water (H2O), and carbon dioxide (CO2). The carbon dioxide helps the cookie rise. As the cake bakes, the carbon dioxide bubbles get trapped in the batter, which makes the cake light and fluffy. When we add the eggs to the mixture, we are adding the ingredients that allow the binding of our ingredients. How does the binding take place, you might ask? Well the batter is
heated, the protein in the eggs opens up and allows the binding to take place by turning the mixture into a semi- solid state. The protein inside the eggs also prevents crumbling and gives the batter a smooth and creamy texture.
The fats, such as the butter and oils that we add softens our mixture and makes it less chewy. An “Aha- moment” that I had once I discovered is that the fats that we implement in our baking mixture have the same function as the fats that are on the surface of our cells. On the surface of our cells, there are cholesterol molecules that help stabilize the membrane by regulating the membrane's fluidity, so the membrane is not too liquid or too solid. The fats that we add in our baking batter have the same function as the fats on the cellular membrane, they both help stabilize their environments, respectively. Without the added fats in our mixture, our baked cookies would be very hard.
The final chemical reaction that takes place is Caramelization, which occurs at 356 degrees Fahrenheit during the baking process. Caramelization occurs when the high heat causes sugar molecules to break down and release water, which turns into steam. If the baked cookies aren't devoured immediately, the chemical reactions still persist . The humidity of the surroundings affects cookies after they have co
oled. If the air is very dry, moisture from the cookies escapes, making them hard. In a humid environment, cookies can absorb water vapor, making them soft.
The different chemical processes that take place allow us to make the perfect delicious cookies. If one chemical chemical reaction was missing, the cookies could be formless or too soft or too hard. The chemical reactions that occur while baking teach us to enjoy even the tiniest of steps, because at the end all will be with the wait.
Sources:
McFeaters, Rich. “The Fundamental Chemistry of Baking Cookies.” Snack Food and Wholesale Bakery, 15 Apr. 2020, www.snackandbakery.com/articles/94487-the-fundamental-chemistry-of-baking-cookies.
Helmenstine, Ph.D., Anne Marie. “The Chemistry of Baking Cookies.” ThoughtCo., 26 Jan. 2019, www.thoughtco.com/chemistry-baking-cookies-4140220.
Smith, Brett. “Chemical Reactions That Occur During Baking.” Sciencing, sciencing.com/chemical-reactions-that-occur-during-baking-12731635.html. Accessed 10 Mar. 2021.