Food Chemistry Assignment 1 1. Why would you use D-glucono-δ-lactone in a refrigerated pizza crust? Which additional ingredient do you need for D-glucono-δ-lactone to work and why? (5 points) D-glucono-δ-lactone is a leavening agent so is added to pizza crust to cause expansion of the dough. When water is added to the dough mixture containing D-glucono-δ-lactone and sodium bicarbonate, they dissolve.
How does the amount of baking soda mixed with vinegar affect the volume of gas produced? The rate of reaction is the increase or decrease time taken at which the products are formed or concentration increase or decrease between a reaction of two or more substances. In the reaction, new bonds are formed whilst others have been broken.
The independent variable is the baking soda and vinegar react. My control conditions are a water bottle that is about 8 inches in height and about 3 inches in width and I will use about 6 grams of baking soda and ½ a cup of vinegar. I will put protective glasses to avoid damage to my eyes and I will first pour the vinegar
Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 350° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently. Once your oil reaches 350° F, it's fry time! Using a metal spatula, lower each donut into the hot oil. The donuts will sink to the bottom at first, then pop up to the top.
Have you ever made pancakes? A better question is, have you ever made pancake art? Now for those of you who don't know, pancake art is when you draw on a skillet/pan with some pancake mix and voila you have just created pancake art, so i thought i would show you step by step how you can achieve these glorious pancakes. Designing pancake art may seem very easy but let me tell you from experience, its easier said than done.
Flip over to the other side and cook for three minutes too. Allow the both sides to turn crispy and browned before removing from the pan. Repeat this process for the remaining slices of bread and batter. Brush the pan with butter as needed. Note: Do not allow the bread to stay longer in the egg mixture.
o Unknown sample (18) is yellow in color o First time attempting to dissolve, the solution looked like it fully dissolved but once it began to cool, it began to crystallize again boiled again o After adding the charcoal, solution started to turn a mint green color and after heating again the solution became very clear and light green color o Accidently got charcoal in flask when it was being filtered so we filtered it twice o 1st filtration had too much water, crystals did not form when placing flask in ice bath Discussion and Results: When determining the melting point of Benzoic Acid, we observed that the solid began melting at a temperature of 122.6 ºC. Due to this temperature reading we came the conclusion that apparatus #4 has a calibration error of approximately ±0.2 ºC. This error could be due to small impurity of the solid as well as technical malfunctions with the
Now that you have a fire, warm gases start to be produced. When the hydrocarbon starts to breakdown/up it breaks up into hydrogen and carbon. The hydrogen mixes with the oxygen (O2) to form water vapour (H2O) and carbon to form carbon dioxide (CO2). The water vapour condenses on the cold surface of the jar to form water.
They produce bubbles that get caught in the gluten matrix while the cake bakes. So, similar to the inflation of a fancy air mattress, the air fills the first section quickly. When that section is full, the air continues on to fill the next section. This process continues until the mattress is full. The new matrix must be able to trap air in a way similar to the fancy mattress.
The powder makes bubbles that occurs immediately after adding liquid-based ingredients. While in the oven, it produces a chemical reaction that also creates bubbles to make the mixture rise. It changes the cupcakes identity and the form because the baking powder produces a carbon dioxide gas. The powder is broken
Milk adds flavor and helps balance the doughs texture wikipedia-the free encyclopedia. Salt is added flavor also. Eggs add protein and oil helps not stick the waffle to the iron or pan. Some good waffle topping are butter, berries, caramel, chocolate and jelly. When the waffle was first created it was cooked on an oublie.
Melt a slice of butter on the griddle. Once the griddle is hot, add 1/4 cup of batter for each pancake. Cook until golden brown. Flip and cook the other side. Sourdough Biscuits Ingredients 1/2 cup cold butter, cut into small chunks 2 1/2 cups all-purpose flour 1/2 cup sourdough starter 1 tablespoon sugar 1 cup milk 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda
The base is a powder that will react to the acid. The base is the baking soda, a main ingredient in this experiment. The baking soda has a ph level of 9. Since the baking soda has such a high ph level it has a strong acid base. This research helps answer the question by knowing how the base will react to the different acids.
Being a Southern gal, grits has been a part of my breakfast table since I was a child. It wasn’t until I was in college that I was introduced to polenta. I first reaction to the Italian favorite was that it looked and tasted kinda like grits. In an episode of Health Gourmet, Chef Ezra introduces polenta to a Southern lady, as “basically grits” In fact, many people describe polenta to as “Italian grits”. Although in many ways they are similar, there are some differences too.