Chemistry in baking

What roles do eggs play chemically when baking?

• Eggs bind all ingredients together

• Eggs create a stable foam for all baked goods

• Eggs are only used for protein purposes

• Eggs are just used for flavoring purposes

What is the Maillard reaction in baking?

• It’s used to melt sugar down causing caramelization

• it’ soda is used to rise in the oven

• it when sugar burns

• it’s used to create browning and create complex flavors

What is the difference between physical and chemical changes when baking?

• Physical changes only happen after baking.

• Chemical change is used when mixing.

• A physical change is when something changes form but not its chemical makeup.

• There’s only physical change in baking and not chemical changes.

How does the fat in ingredients like butter interact with flour during baking?

• Fats trap air and help create light mixtures.

• • Fat makes the food hard by building more gluten.

• Fats help stop the baking process from happening.

• The fat makes food rise.

What happens to cake when you use bread flour?

• Makes cake taste sweeter.

• Helps hold the cake up when cutting through it.

• Makes the cake more chewy and tougher.

• Makes cake flat.