Chemistry & Baking

Chemistry & Baking

Author: ChemistryViews

A growing compilation of articles on chemistry related to baking


Clever Picture: Baking Powder Chemistry,
ChemistryViews 2020.

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

Focus: Our Daily Bread,
ChemistryViews 2013.

Transformation of ripe ears of grain into a fragrant, aromatic bread borders on the miraculous and behind such a miracle lies chemistry

Clever Picture: Sourdough Chemistry,
ChemistryViews 2020.

A stable symbiotic culture of lactic acid bacteria and yeasts used as a leavening agent

Focus: The Saccharin Saga,
Klaus Roth and Erich Lück,
ChemistryViews 2015.

The invention of the first artificial sweetener and a lifetime battle for credit and how other artificial sweeteners followed

Clever Picture: Sugar Chemistry,
Vera Koester,
ChemistryViews 2020.

We all love sugar, but what is it chemically and since when do we know sugar?

Clever Picture: Egg White Chemistry,
ChemistryViews 2020.

Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam

Clever Picture: Hartshorn Salt Chemistry,
ChemistryViews 2020.

Hartshorn salt is a mixture of two parts ammonium hydrogen carbonate and one part ammonium carbonate and some ammonium carbamate

Clever Picture: Recipe for Lebkuchen,
ChemistryViews 2020.

German gingerbread is soft and moist and is made with nuts and a special spice mixture, the Lebkuchen spice

 Yeast Chemistry

Clever Picture: Yeast Chemistry

Yeast has been of vital importance in winemaking, baking, and brewing since ancient times







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