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CCC's Curious Kitchen

CCC's Curious Kitchen

The Chemistry of Baking

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Tag Archives: color

Eggs in Brownies

Now that we’ve discussed what eggs do in our baked goods, let’s see them in action! For this experiment, I baked two batches of brownies that were exactly the same, except one batch had less egg than the other.

Posted byCCCMarch 31, 2022Posted ineggs, experimentsTags:brownies, color, eggs, fats, flour, gluten, greasing, leavening, proteins, shape, starch, states of matter, sugar, taste, texture, waterLeave a comment on Eggs in Brownies

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About

Hi there, I'm Claire (a.k.a. CCC), a scientist and baker living in Pennsylvania, USA. On this blog, I explore biology and chemistry concepts that are relevant to baking in a way that is engaging and accessible. Thank you for visiting! Read more

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heat bread shape leavening gluten water enzymes shelf life starch flour sugar cake Chinese pH crumb browning states of matter texture fats cookies

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CCC's Curious Kitchen
Did you know mix-ins prevent gluten formation? The Did you know mix-ins prevent gluten formation? They physically get in the way and prevent the proteins from linking together. Learn more at the link in bio!
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#CccCK #oatmealcookies #trailmixcookies #cookies
The reddish color of this cake comes from cocoa po The reddish color of this cake comes from cocoa powder! Cocoa powder contains anthocyanins, which turn red in more acidic environments. (This is the same compound responsible for the colorful cabbage video from a few weeks ago!)
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#CccCK #foodscience #bakingscience #bakingtips #chocolatecake
Whole wheat flour doesn't form as strong of a glut Whole wheat flour doesn't form as strong of a gluten network as white flour because bran pieces in whole wheat flour slice through gluten strands. Weaker gluten holds less air, which creates denser breads. To lighten a whole wheat loaf, we can add some bread or all-purpose flour or vital wheat gluten, all of which will strengthen the gluten network for an airier, taller loaf!
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#CccCK #bakingtips #bakingscience #wholewheatbread #wholewheatflour #foodscience
For the best flaky texture, you should be able to For the best flaky texture, you should be able to see chunks of butter in your rough puff pastry! These puff pastry twists are flavored with orange and cardamom. Learn more about different fats and their roles in flakiness at the link in bio🍊
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#CccCK #bakingscience #bakingtips #foodscience #puffpastrytwists #cookies
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