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This is really a complicated question! There are many, many reactions that occur when you bake cookies, some are simple and some are complicated. This answer may be rather long, but bear with me!
- When you first mix the dough, some of the most complicated reactions occur. When water is mixed with flour, the proteins gliadin and glutenin in the flour combine to make gluten. This is a very complicated chemical reaction, and is what makes dough or batter stick together! This reaction is also essential for making dough rise, because without the gluten, the air (actually CO2) created inside the dough will just escape, and your dough will be flat!
- After adding flour and water, you at least have to add sugar and baking soda to make a cookie dough. When you add sugar, it reacts with the water and breaks up. You can picture this as if a sugar molecule is a figure eight, and then its splits into two rings. These two rings are called monosaccharides, while sugar is a disaccharide. This reaction is well understood, and is taught in High School chemistry.
- When the dough looks good, you put it in the oven. When the dough is in the oven, more chemical reactions happen. The most important is between water and baking soda. This reaction produces CO2, which is a gas, the same gas that gives fizzy drinks their fizziness. The CO2 in the cookies help them rise and become light in texture, instead of lumps of hard dough.
- Several other reactions occur in the oven, and another important one is the evaporation of water. You may not think this is a chemical reaction, but it is! This reaction transforms wet cookie dough into crunchy, delicious cookies, so you understand why it is important.
If you really want to dig deep into the workings of cookie dough, there are many more reactions occurring, such as the Maillard reaction which is responsible for turning cookies brown when baking, and the protease enzyme reactions that break down gluten. This last one is the reason most people add a pinch of salt to their cookie dough, so that the gluten made by flour and water isn't destroyed. Wow, who would have thought that cookies were so complicated? Fortunately, they are much easier to make!
What else can I help you with?
Is baking dough into bread a chemical or physical change?
Baking dough into bread is a chemical change because the heat causes chemical reactions to occur in the dough, leading to the formation of new substances such as carbon dioxide and water vapor, resulting in the transformation of the dough into bread.
What is the chemical reactions with peach cobbler?
Peach cobbler involves several chemical reactions during its preparation and baking. The Maillard reaction occurs as the sugars and amino acids in the peaches and dough interact under heat, creating complex flavors and a golden-brown color. Additionally, when baking powder or baking soda is used, a chemical reaction produces carbon dioxide gas, which helps the dough rise and become fluffy. Finally, the heat causes starches in the flour to gelatinize and sugars to caramelize, enhancing the overall texture and flavor of the dish.
Is it physical or chemical change when dough becomes bread?
The transformation of dough into bread involves both physical and chemical changes. The physical changes include the expansion of the dough during baking due to the release of gases, while the chemical changes involve the reactions between proteins and starches in the dough leading to the formation of a stable bread structure.
Is making dough a chemical or physical reaction?
Making dough is a combination of both physical and chemical reactions. Physical reactions occur when ingredients are mixed together to form a dough, while chemical reactions take place during the fermentation process when yeast converts sugars to gases.
Why is carbon dioxide used for baking?
Carbon dioxide is used in baking to help baked goods rise and become light and fluffy. When baking soda or baking powder, which both release carbon dioxide when combined with liquids and heat, is added to the batter or dough, the gas forms bubbles that expand and cause the product to rise.
How do chemical reactions with baking soda affect the outcome of baking recipes?
Chemical reactions with baking soda in baking recipes can affect the outcome by causing the dough to rise and become fluffy. This reaction releases carbon dioxide gas, which creates air pockets in the dough, resulting in a lighter texture in the final baked goods.
What is proofing in culinary?
Proofing is a term used in baking. It is to describe letting dough rest so that the gluten proteins can untangle. The result makes a better crust in the bread after baking.
What ingredient used in baking causes the dough to rise?
Yeast is the ingredient used in baking that causes the dough to rise.
How many hours a baking powder ready to cook?
Batters and dough made with baking powder are ready to cook as soon as the ingredients are combined. Baking powder dough does not require time to rise as yeast dough does.
What are the benefits of using a hand dough mixer for baking?
Using a hand dough mixer for baking offers benefits such as better control over the dough's consistency, easier incorporation of ingredients, and a more hands-on baking experience.
What is a baking board?
A baking board is a board on which dough is kneaded before baking into bread.
What does rising dough indicate?
that it is baking
How can I prevent my cookie dough from becoming runny while baking?
To prevent cookie dough from becoming runny while baking, make sure to chill the dough in the refrigerator for at least 30 minutes before baking. This helps solidify the fats in the dough, resulting in a thicker consistency that holds its shape better during baking.
What is the difference between dough mixer and dough kneader?
a dough mixer combines the ingredients. a dough kneader kneads the dough, preparing it for baking
How to rise dough effectively for baking?
To rise dough effectively for baking, follow these steps: Knead the dough thoroughly to develop gluten. Place the dough in a warm, draft-free area to rise. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Allow the dough to rise until it has doubled in size. Punch down the dough to release air bubbles before shaping and baking.
How long should I refrigerate dough before baking it?
Refrigerate dough for at least 30 minutes before baking to help it firm up and hold its shape better during baking.
Why do you chill cookie dough before baking it?
Chilling cookie dough before baking helps solidify the fats in the dough, which prevents the cookies from spreading too much during baking. This results in cookies that are thicker and chewier, with a better texture and flavor.
