{"id":16167,"date":"2023-11-26T13:00:05","date_gmt":"2023-11-26T12:00:05","guid":{"rendered":"https:\/\/imif.lukasiewicz.gov.pl\/?p=16167"},"modified":"2023-11-24T14:01:18","modified_gmt":"2023-11-24T13:01:18","slug":"what-does-science-have-in-common-with-baking-cakes","status":"publish","type":"post","link":"https:\/\/imif.lukasiewicz.gov.pl\/en\/what-does-science-have-in-common-with-baking-cakes\/","title":{"rendered":"What Does Science Have in Common with Baking Cakes?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start\" style=\"max-width:104%;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>What does science have in common with baking cakes? \u2013 we asked Karolina Olucha, a specialist in photolithography and chemical processing, who also happens to be a huge baking enthusiast.<\/p>\n<p>&#8220;If we take a closer look, science and pastry-making have a lot in common. First of all (and probably most importantly), in both cases, it&#8217;s crucial to follow step-by-step instructions, be meticulous and have some manual skills.<\/p>\n<p>Both, in the laboratory and in the kitchen, the order in which the reagents are used, their accurate measurement and mixing are significant. Decorating Christmas gingerbread cookies requires at least the same precision as handling pipettes and tweezers.<\/p>\n<p>Secondly, baking is nothing more but chemical changes. To make Christmas gingerbread soft, we add baking soda, i.e. sodium bicarbonate. Soda reacts with acids (in the case of gingerbread, they come from honey, which has an acidic pH ranging from 3.7 to 4.8), creating bubbles of carbon dioxide, which \u201eare trapped\u201d in the dough.<\/p>\n<p>Moreover, the delightful aroma and golden color of baked goods are a result of two reactions \u2013 caramelization and the Maillard reaction. Caramelization occurs when we heat sugar, while the Maillard reaction requires not only reducing sugars but also amino acids. The Maillard reaction produces numerous volatile compounds responsible for the aroma and non-volatile compounds responsible for the brown color.<\/p>\n<p>The course of the reaction can be controlled by temperature (higher temperature speeds it up) and the pH of the dough \u2013 an alkaline environment speeds up the Maillard reaction. We take advantage of this when baking, for instance, pretzels, which are boiled in water with soda, thanks to which they have that beautiful, brown color.&#8221;<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":16179,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_lmt_disableupdate":"","_lmt_disable":""},"categories":[86,149,166],"tags":[1095,1096,988],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Does Science Have in Common with Baking Cakes?<\/title>\n<meta name=\"description\" content=\"Karolina Olucha, a specialist in photolithography and chemical processing, is talking about the common things in science and cake baking.\" 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