Chem 1305 Baking Cookies PDF

Preview

Summary

A sample outline made for the final group project in the 2019 Summer Term. It was about finding real life examples of Chemistry and my group chose Molecular Gastronomy used in making cookies. ...

Description

Chem 1305.001 Group #2 June 27th, 2019. Katie Babbitt Raya Wright Nancy Vo Group Project Outline Topic: The Chemistry behind baking cookies. I. Introduction A. Attention Getter: Show two types of cookies B. Link to Audience: We didn’t just choose this topic because we wanted to eat cookies in class but because it is also a great example of how common chemistry is in our daily lives. C. Thesis Statement: So today, we will explore the science behind baking cookies with the recipe we used to make some chocolate chip cookies, the cookie baking process, the most common ingredients used in cookies and finally everyone will enjoy the chocolate chips we made, II. The Recipe We Followed A. Chocolate Chip Cookie Recipe 1. For this recipe we used: a) 1 cup granulated sugar (Sucrose) b) 1 packed brown sugar (Sucrose and flavoring) c) 1 cup of softened butter (Fat) d) 2 eggs (Alumbin, fat, and protein) e) 3 cups All Purpose Flour (Gluten) f) 1 teaspoon baking soda + 2 teaspoons of hot water (Sodium Bicarbonate (NaHCO3) g) ½ teaspoon salt (Flavoring, NaCl) h) 2 cups semisweet chocolate chips and 2 teaspoons of vanilla extract (Added Flavor) 2. Process: a) Preheat oven to 350 degrees F. b) Cream together the butter, white sugar, and brown sugar until smooth. c) Beat in the eggs one at a time, then stir in the vanilla. d) Dissolve baking soda in hot water. e) Add to batter along with salt. f) Stir in flour, and chocolate chips. g) Drop by large spoonfuls onto ungreased pans.

h) Bake for about 10-15 minutes in the preheated oven, or until edges are nicely browned. Transition Statement: Now that we have talked about the recipe we used to make our chocolate chip cookies we will talk about the cookie baking process. III. The Cookie Baking Process A. Most Recipes Call for 350 Degrees In Oven B. The Maillard Reaction Takes Place 1. Maillard Reaction: Chemical reaction between an amino acid and reducing sugars which requires heat. 2. Takes Place Between 300-350 Degrees C. Causes Browning During Cooking Process 1. Examples: Cookies, Toast, Seared Steaks, Etc…. 2. NOT The Same As Caramelization Transition Statement: Now that we have discussed the temperature for baking cookies and the Maillard Reaction, we will now discuss some common ingredients found in baking and what they do. IV. Common Ingredients Used In Cookies A. Sugar 1. Mostly made from sugar cane 2. Aerates the dough during the creaming process a) Mixing butter and sugar together first followed by the egg(s) 3. Effects the degree of texture, taste, and color changes 4. Granulated v. Brown Sugar a) Brown sugar has molasses in it b) Granulated sugar is the most refined type of sugar c) Together they add flavor and sweetness to the cookie B. Flour 1. Flour is ground up wheat kernels 2. Why we used All Purpose Flour a) A good middle of the road flour for general use b) Gives us a nice, standard cookie texture 3. Typically bleached with Chlorine or Benzoyl Peroxide to make wheat grains for fat soluble, which is good for mixing batters 4. Contains 10-12% protein C. Butter 1. Softened v. melted a) The appearance is similar in both cases b) Melted butter increases the surface area of the cookie 2. Why We Creamed the butter and sugar together a) Creates little air pockets in the dough b) Easier process to combining the ingredients

V.

D. Eggs 1. Binding component a) More eggs create a richer, more tender flavor b) Less eggs create a crumblier cookie E. Baking Soda and Baking Powder 1. Baking Soda (Sodium Bicarbonate) a) A Base intended to react with Acidic ingredient (1) Our acidic base in the recipe is brown sugar (2) Without brown sugar the baking soda leaves a metallic aftertaste (3) Leavens the cookies when exposed to heat 2. Baking Powder a) Usually consists of cream of tartar, baking soda, and cornstarch (1) Double acting - has the acidic component! (2) Reacts when baking powder gets wet AND when heated during the baking process 3. Without the addition of Baking Powder or Soda, cookies can end up flat and hard a) Different recipes call for different things- there isn’t always a need to use both! F. Salt 1. Enhances and balances out the sweet flavor in the cookies 2. You don’t need to add a lot! G. Examples of Added Flavors 1. Vanilla/Almond Extract 2. Chocolate chips/Nuts/Sprinkles/Candy 3. Make it how you want! Conclusion A. Reveal Finished Product

Annotated Bibliography

https://www.loc.gov/rr/scitech/mysteries/cookies.html https://www.npr.org/sections/thesalt/2014/09/04/345530660/the-science-behind-baking-yourideal-chocolate-chip-cookie https://sciencemadefun.net/blog/cookie-chemistry/ http://blog.tutor.com/2010/01/the-chemistry-of-baking-cookies/ ** https://www.finecooking.com/article/the-science-of-baking-cookies-2 https://www.tasteofhome.com/article/the-scientific-reason-we-always-preheat-the-oven-to-350when-we-bake/ https://www.scienceofcooking.com/maillard_reaction.htm https://www.livestrong.com/article/547557-what-does-milk-do-in-baking/ https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/ https://cooking.stackexchange.com/questions/18732/how-does-the-number-of-eggs-affect-acookie-recipe https://www.instructables.com/id/How-to-Cream-Butter-and-Sugar-by-Hand-or-with-a-M/ https://www.foodnetwork.com/videos/alton-facts-about-flour-0161608 https://www.jessicagavin.com/types-of-sugar-for-baking/ https://www.youtube.com/watch?v=rEdl2Uetpvo...