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Cookie Chemical Reactions - Coggle Diagram
Cookie Chemical Reactions
Energy Input
100 Celsius
water evaporates
155 Celsius
Maillard Reaction
aromatic rings and brown color
62 Celsius
protein denaturation begins
180 Celsius
Caramelization begins
flavor and color
58 Celsius
harmful bacteria die
emulsions break
Reactants
butter
emulsification of fat and water
eggs
protein denatures, reforms and provides stiff structure
sugar
Maillard reaction
Causes browning
caramelization reaction
breaks down sugars
water
steam helps create air pockets
sodium bicarbonate
ion compound dissociates
gas and steam cause dough to rise