6390010
Descripción
Mapa Mental por Patrick Ankeney, actualizado hace más de 1 año
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Creado por Patrick Ankeney
hace alrededor de 8 años
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Chemistry of Cookies
- Changes begin in the proteins.
- Comes from the eggs in the dough.
- Water in the dough dissipates at 212 Degrees F.
- Comes from the eggs in the dough.
- Salmonella
- Can live in freezing temps.
- Dies past 136 Degrees F
- Lives in the dough.
- Infects 142k Americans A year
- Can live in freezing temps.
- Baking Soda
- Helps along the process of evaporation in your cookies.
- Also called Sodium Bicarbonate.
- This creates Carbon Dioxide, which in turn creates air pockets.
- Helps along the process of evaporation in your cookies.
- Maillard Reactions
- Occurs when sugars and proteins break down and reorientate.
- Also includes when light is reflected off of the surface, gives some foods a rich, brown color.
- Occurs when sugars and proteins break down and reorientate.
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