A Yummy Mix

Ever wonder how your tasty treats are created?

Many would say a baker. However, the answer is far more complex: It's merely a chemist. A chemist has the capability to make a series of chemical reactions into something beautiful. This is seen through chemical reactions that are displayed in the variety of reaction rates.

What is a reaction rate you may ask? Well, a baker may say it’s how fast the cake may rise in a certain time. A chemist would say the same, a reaction rate is how fast a process occurs which is measured units per time. Due to the combination of separate elements baking is the formula in which many ingredients are fused to form new bonds.

However, to receive a reaction, an activation energy is required. The energy is heat. The use of energy in baking is an endothermic reaction as it takes the heat in. Although, the speed of the reaction is based on a few factors. For instance, the lower the activation energy barrier, the faster the reaction. Smaller pieces such as cookies cook quicker than cakes since are exposed to more heat due to its greater surface area. The heat causes "Maillard reactions" which are when sugars and proteins can be obtained from flour by itself, or they can be intensified with the increase of eggs and sugars. Heat can impact baking in many ways, whether its a cookie or cake even a creme brulee. A creme brulee uses an excessive amount of heat demonstrates caramelization, which occurs at 356 degrees Fahrenheit. The reaction occurs when high energy causes sugar molecules to break down and free water, thus, creating steam.

In the making of a cookie, there is a formula that affects the development of its growth and taste.

2NaHCO3 → Na2CO3 + H2O + CO2

The impact of heating sodium bicarbonate causes it to disintegrate into water and carbon dioxide. Carbon dioxide gas and water vapour from the bubbles that make cookies rise, making the cookie taller, and opens space preventing the cookies from being dense. The salt slows down the decomposition of baking soda, preventing the sacs from getting excessively big. The heat acts on the butter, egg yolk, and flour changing the state of the molecules. The gluten in the flour produces a polymer mesh that strengthens the protein and egg whites as it acts as an emulsifier lecithin supporting the bubbles. Energy then breaks the sucrose into the simple sugars that provide the taste, colour and texture.