The Science of Baking Cookies Flashcard

Front

What is the Maillard reaction?

Back

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color, typically occurring at temperatures around 310 degrees Fahrenheit.

Front

At what temperature does water boil away in baking?

Back

212 degrees Fahrenheit.

Front

What is caramelization?

Back

The process of heating sugar until it liquefies and turns brown, starting at around 356 degrees Fahrenheit.

Front

At what temperature does butter start to melt in cookie dough?

Back

92 degrees Fahrenheit.

Front

What is the ideal oven temperature for cookies that are barely browned?

Back

310 degrees Fahrenheit.

Front

What role does temperature play in baking cookies?

Back

Temperature affects the chemical reactions that occur during baking, influencing texture, flavor, and color.

Front

What happens to cookie dough at 180 degrees Fahrenheit?

Back

The dough begins to dry out and stiffen as moisture evaporates.

Front

Why is the Maillard reaction important in baking?

Back

It contributes to the flavor, aroma, and color of baked goods, enhancing their overall appeal.

Front

What is the significance of caramelization in baking?

Back

It adds depth of flavor and color to baked goods, particularly in cookies and desserts.

Front

How does the melting of butter affect cookie texture?

Back

Melted butter creates a chewier texture in cookies, while solid butter can lead to a more cake-like texture.