{"id":84,"date":"2023-02-12T22:14:14","date_gmt":"2023-02-12T22:14:14","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/?p=84"},"modified":"2023-02-12T22:17:55","modified_gmt":"2023-02-12T22:17:55","slug":"muffins-baking-soda","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/02\/12\/muffins-baking-soda\/","title":{"rendered":"Muffins &#8211; Baking Soda"},"content":{"rendered":"<p>Baking Soda can form carbon dioxide by two different methods.\u00a0 The first is by thermal decomposition, which is what happened with these muffins.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-83 size-medium alignleft\" src=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior-234x300.jpg\" alt=\"\" width=\"234\" height=\"300\" srcset=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior-234x300.jpg 234w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior-798x1024.jpg 798w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior-768x986.jpg 768w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior-1196x1536.jpg 1196w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior-47x60.jpg 47w, https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/files\/2023\/02\/Muffin-B-interior.jpg 1331w\" sizes=\"auto, (max-width: 234px) 100vw, 234px\" \/><\/p>\n<p>The draw back to this method is that the product is also base.\u00a0 Bases tend to have a bitter taste.\u00a0 In addition, upon basic conditions Maillard Browning is accelerated.\u00a0 Hence the dark exterior of the muffins.<\/p>\n<p>&#8230;<\/p>\n<p><a href=\"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/recipes\/muffins\/\">Click here to return to Muffins Recipe.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baking Soda can form carbon dioxide by two different methods.\u00a0 The first is by thermal decomposition, which is what happened with these muffins. The draw back to this method is that the product is also base.\u00a0 Bases tend to have a bitter taste.\u00a0 In addition, upon basic conditions Maillard Browning is accelerated.\u00a0 Hence the dark &hellip; <\/p>\n","protected":false},"author":4283,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-84","post","type-post","status-publish","format-standard","hentry","category-science-of-adapted-recipes"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/84","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\/4283"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/comments?post=84"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/84\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media?parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/categories?post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/tags?post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}