TED-Ed: The chemistry of cookies - Stephanie Warren

The video explores the science behind baking cookies, detailing the chemical reactions that occur as dough transforms into cookies. It covers the melting of butter, steam formation, and the elimination of salmonella. The video also explains protein changes, water evaporation, and the role of leavening agents. Finally, it discusses Maillard reactions and caramelization, which contribute to the flavor and aroma of baked cookies.

What happens to butter in the dough when it reaches 92 degrees Fahrenheit?

• It reacts with sugar to form caramel.

• It melts and causes the dough to spread.

• It solidifies and holds the dough together.

• It evaporates completely.

At what temperature do salmonella bacteria in eggs die off during baking?

• 136 degrees Fahrenheit

• 92 degrees Fahrenheit

• 212 degrees Fahrenheit

• 310 degrees Fahrenheit

How do proteins in eggs change when exposed to heat?

• They evaporate, leaving airy pockets.

• They form a liquid emulsion.

• They dissolve in water.

• They unfold and tangle, solidifying the dough.

What role does sodium bicarbonate play in baking cookies?

• It prevents the dough from spreading.

• It creates carbon dioxide gas, forming airy pockets.

• It gives the cookies a brown color.

• It adds sweetness to the dough.

What is the Maillard reaction responsible for in cookies?

• Preventing the cookies from burning.

• Making the cookies rise.

• Giving cookies their brown color and complex flavors.

• Creating a chewy texture.