6390010
Descrição
Mapa Mental por Patrick Ankeney, atualizado more than 1 year ago
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Criado por Patrick Ankeney
aproximadamente 8 anos atrás
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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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