A growing compilation of articles on chemistry related to baking
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Clever Picture: Baking Powder Chemistry, We know baking powder as raising agent from the kitchen and in this Clever Picture we take a look at how it works and how it was developed |
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Focus: Our Daily Bread, Transformation of ripe ears of grain into a fragrant, aromatic bread borders on the miraculous and behind such a miracle lies chemistry |
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Clever Picture: Sourdough Chemistry, A stable symbiotic culture of lactic acid bacteria and yeasts used as a leavening agent |
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Focus: The Saccharin Saga, The invention of the first artificial sweetener and a lifetime battle for credit and how other artificial sweeteners followed |
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Clever Picture: Sugar Chemistry, We all love sugar, but what is it chemically and since when do we know sugar? |
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Clever Picture: Egg White Chemistry, https://doi.org/10.1002/chemv.202000130 Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam |
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Clever Picture: Hartshorn Salt Chemistry, https://doi.org/10.1002/chemv.202000139 Hartshorn salt is a mixture of two parts ammonium hydrogen carbonate and one part ammonium carbonate and some ammonium carbamate |
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Clever Picture: Recipe for Lebkuchen, German gingerbread is soft and moist and is made with nuts and a special spice mixture, the Lebkuchen spice |
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Clever Picture: Yeast Chemistry Yeast has been of vital importance in winemaking, baking, and brewing since ancient times |
