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Full-Text Articles in Food Chemistry
The Chemistry Of Baking, Jillian Claire
The Chemistry Of Baking, Jillian Claire
Senior Theses
The processes of cooking and baking can be described by molecular-level chemical reactions. By identifying the key variables of flour-based baked goods, it is possible to manipulate recipes and create an improved overall final product. This thesis explores the effects of manipulating proteins, water, lipids, air, and the biochemical reactions of yeast in baked goods.