You must be wondering why I am writing this. I am not a component, nor is there anything that you enjoy stage, but think what? I am the one who knows all mysteries! I see all your batsmen getting up in cake and cookie flour, which becomes crisp and golden. Nobody knows the details as much as I do now, do they do?
Meet Oven Microwave! , Photo Credit: made with Google AI
“Hey, my name is Oven Microwave. I come from the family of the best bakers in the world, and everyone plays my cooking skills.”
Have you ever wondered how the liquid batsman becomes all alcoholic, soft and delicious after walking with me? This is simple science! I have the ability to trigger many reactions in the case, which helps them to get makeover. Let’s dive into the science of baking! Content responsible
As I said, my heat and skills trigger the makeover; However, this is the content you have inserted in your batsmen that let me do so. When you bake a cake, the batsman absorbs the heat produced by the oven, leading to a chemical change in the molecular structure of the batsman. All elements react differently for heat in an oven; This will change the structure of the cake.
What do we all need to make a cake?
A basic vanilla cake consists of flour, eggs, sugar, butter, baking powder, baking soda, vanilla or aromatic essence and milk. This is changing according to the kind of cake you are making.
Wheat flour, usually starch white flour used in baking contains protein gluten and gluten. When you mix the dough with water, there is a reaction that binds gluten and gliadin to make gluten together. Gluten clings together in long, stretch strainer strainer, which helps to better expand the batsman during cooked.
The batsman consists of leaving agents like baking powder or baking soda. Both baking powder and baking soda emit carbon dioxide gas when reacting with other ingredients when heated. These very bubbles of carbon dioxide get caught in the batsman as you stir. Then, as the batsman absorbs heat inside the oven, carbon dioxide gas bubbles are heated and expanded. Gas expansion bubbles push the batsman up and out, causing the cake to expand. Baking soda requires an acid to react and produce the COO, while baking powder has both a base (baking soda) and an acid, allowing it to react with moisture or heat.
This sweet, toasted crust is also the result of a chemical reaction between sugars and proteins called called. Mylad reactionWhen the baking temperature reaches about 150 ° C, the sugar is mixed with the batsman amino acids (Molecules that combine to make proteins) from eggs, butter and gluten. Both proteins and sugars are separated and re -reconnects, creating new molecules that give cakes their toast aroma and rich, golden brown color.
All these reactions are happening and the heat emitted by me in the fastening, the cake grows in the magnificent form that you love.
niranjana.ps@thehindu.co.in
Published – May 12, 2025 03:57 pm IST
