{"id":1034,"date":"2023-05-03T21:59:44","date_gmt":"2023-05-04T01:59:44","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/?p=1034"},"modified":"2023-05-04T13:01:41","modified_gmt":"2023-05-04T17:01:41","slug":"cinnamon-sugar-pretzel-bites","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/05\/03\/cinnamon-sugar-pretzel-bites\/","title":{"rendered":"Cinnamon Sugar Pretzel Bites"},"content":{"rendered":"<p><strong>Substituting baking soda and honey, for yeast:<\/strong><\/p>\n<p>Our recipe calls for instant yeast, a biological leavening agent, that we\u2019ll combine with <em>warm<\/em> water to produce a reaction. It\u2019s integral that we use warm water because it \u201cwakes the yeast up\u201d. When we mix the yeast with flour, it feeds on the simple sugars, releasing carbon dioxide. This release of <strong>carbon dioxide<\/strong> causes the pretzels to fluff up, as the gas is trapped in the body of the pretzel. We\u2019d like to try and replicate this reaction by substituting another possible leavening agent, baking soda (a base) and honey (an acid). <\/p>\n<p>We know that baking soda is a pure compound that releases carbon dioxide when it comes in contact with an acidic liquid; so, the idea is to try and replicate the reaction yeast has with flour, but with baking soda and honey. Because baking soda is <em>basic<\/em> (8.5 pH) and honey is <em>acidic<\/em> (3.2-4.5 pH), the two will react and release carbon dioxide, similarly to the yeast. It is possible that the additional carbon dioxide produced by this explosive reaction could give us lighter and fluffier pretzel bites.<\/p>\n<p>~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~<\/p>\n<p>Learn about the science of pretzels! <strong>Click<\/strong> <a href=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/05\/04\/cinnamon-sugar-pretzel-bites-2\/\">here<\/a><br \/>\nRead how removing the baking soda bath might affect the pretzels! <strong>Click<\/strong> <a href=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/05\/04\/cinnamon-sugar-bites\/\">here<\/a><br \/>\nReturn to <a href=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/recipes\/sweet-cinnamon-sugar-pretzel-bites\/\">original recipe<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Substituting baking soda and honey, for yeast: Our recipe calls for instant yeast, a biological leavening agent, that we\u2019ll combine with warm water to produce a reaction. It\u2019s integral that we use warm water because it \u201cwakes the yeast up\u201d. When we mix the yeast with flour, it feeds on the simple sugars, releasing carbon &hellip; <\/p>\n","protected":false},"author":5154,"featured_media":1035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science-of-adapted-recipes"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/1034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/users\/5154"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/comments?post=1034"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/1034\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media\/1035"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media?parent=1034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/categories?post=1034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/tags?post=1034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}