Chemistry of Cookies

Chemistry of Cookies

1. Changes begin in the proteins.

   • Comes from the eggs in the dough.
   • Water in the dough dissipates at 212 Degrees F.

2. Salmonella

   • Can live in freezing temps.
   • Dies past 136 Degrees F
   • Lives in the dough.
   • Infects 142k Americans A year

3. Baking Soda

   • Helps along the process of evaporation in your cookies.
   • Also called Sodium Bicarbonate.
   • This creates Carbon Dioxide, which in turn creates air pockets.

4. Maillard Reactions

   • Occurs when sugars and proteins break down and reorientate.
   • Also includes when light is reflected off of the surface, gives some foods a rich, brown color.