Chemistry in the Kitchen Spring 2023
Scientific Food Blogs by Dickinson Students
Removing the baking soda bath, and egg wash: Another interesting aspect involved in the process of making soft pretzels is the prep that happens right before the bites go into the oven. The pretzels are dropped into a baking soda bath, where the purpose is to increase Maillard reaction, which is responsible for the browning …
In order to convert the original recipe into a vegan sugar cookie recipe, we will be replacing the egg with applesauce, the butter with vegan butter, and the milk with oat milk. In regard to muffins or breads, ingredient swaps in recipes are generally pretty forgiving. However, for baked goods like cookies, tweaked ingredients can …
In every recipe, each ingredient plays an important role in how the baked good turns out. Explained below is the role and purpose of each ingredient in the sugar cookie recipe. The sugar cookie recipe consists of: 3 cups of all-purpose flour ¾ teaspoon baking powder ¼ teaspoon salt 1 cup unsalted butter (softened) 1 …
Substituting baking soda and honey, for yeast: Our recipe calls for instant yeast, a biological leavening agent, that we’ll combine with warm water to produce a reaction. It’s integral that we use warm water because it “wakes the yeast up”. When we mix the yeast with flour, it feeds on the simple sugars, releasing carbon …
An adjustment that can be made to the buttermilk pancake recipe is to replace the buttermilk with a mixture of sour cream and milk. To substitute the two cups of buttermilk in this recipe, you would need to replace it with 1 cup sour cream whisked together with 1 cup milk (López-Alt). One of the …
Multiple scientific principals go into the creation of fluffy buttermilk pancakes. One crucial scientific component in this recipe is the choice of flour used. The most important aspect of flour that is a necessity in order to make these pancakes is the gluten it provides. Gluten is what provides the pancakes structure and provides the …
Use of links on this page related to ingredients will lead you off site. Please use the back arrow to return here. Only underlined words have links. Pork: Pork provides a large supply of water and an equal balance of protein and lipids or fats. The water helps distribute cooking in the pork while the …
In this version of the recipe, we adapted the original recipe to give the brownies a fudgier texture. To do so, we added a bit more oil and used a little less flour in the batter. Within a recipe, the oil adds moisture and richness to brownies, making them denser. Since oil is …
In this recipe, we decided to play with the textures of the brownies. In this adaptation, we tried to produce a brownie with a more cake-like texture. In order to make cakier brownies we added baking powder. It is important to use baking powder as opposed to baking soda because baking powder is …
Bibliography (1)Luangsakul, N.; Chiralaksanakul, N. The Effects of the Reduced Sugar on Macaron Quality. International Journal of Agricultural Technology 2020, 16 (5). (2)Csibi-Levin, F. The Science behind Macarons. docmacaron.com. November 29, 2022. https://docmacaron.com/492/science-behind-macarons/#Science_Behind_Macarons (accessed 2023-04-12). (3)Masson, S.; Gabriel Bachillerato, S.; Eugenia, C.; Figueras, D. The Science behind Patisserie a Chemical, Physical, and Biological Science; 2014. https://www.edubcn.cat/rcs_gene/treballs_recerca/2014-2015-05-1-TR_baixa.pdf (accessed 2023-04-12). (4)Potter, J. Cooking for …