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    Cookie Chemistry PDF

    Uploaded by

    Frank
    This document summarizes key components of cookie chemistry and how they affect cookie properties. Baking soda requires an acidic component like vinegar or citrus to activate and causes browning. Baking powder uses an acid and raises cookies more than baking soda. Higher sugar ratios produce crispy cookies while lower ratios produce chewy cookies. Eggs bind dough and add structure while fat spreads dough and adds tenderness. Chilling dough before baking allows it to spread less in the oven.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cookie Chemistry PDF

    Uploaded by

    Frank
    147 views1 page
    This document summarizes key components of cookie chemistry and how they affect cookie properties. Baking soda requires an acidic component like vinegar or citrus to activate and causes browning. Baking powder uses an acid and raises cookies more than baking soda. Higher sugar ratios produce crispy cookies while lower ratios produce chewy cookies. Eggs bind dough and add structure while fat spreads dough and adds tenderness. Chilling dough before baking allows it to spread less in the oven.

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    cookie-chemistry.pdf

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    This document summarizes key components of cookie chemistry and how they affect cookie properties. Baking soda requires an acidic component like vinegar or citrus to activate and causes browning. Baking powder uses an acid and raises cookies more than baking soda. Higher sugar ratios produce crispy cookies while lower ratios produce chewy cookies. Eggs bind dough and add structure while fat spreads dough and adds tenderness. Chilling dough before baking allows it to spread less in the oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    147 views1 page

    Cookie Chemistry PDF

    Uploaded by

    Frank
    This document summarizes key components of cookie chemistry and how they affect cookie properties. Baking soda requires an acidic component like vinegar or citrus to activate and causes browning. Baking powder uses an acid and raises cookies more than baking soda. Higher sugar ratios produce crispy cookies while lower ratios produce chewy cookies. Eggs bind dough and add structure while fat spreads dough and adds tenderness. Chilling dough before baking allows it to spread less in the oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    cookie

     chemistry  

         
    baking  soda   • must  have  an  acidic   • reduces  the  acidity  of  the  
    • sodium  bicarbonate   component  in  recipe  with   batter…  which  raises  the  
    • ~4x  more  effective  than  baking   baking  soda  for  it  to   setting  temperature  
    powder   activate  (vinegar,  citrus)   • !  baking  soda  =  "  acid  
    • b.soda  can  be  substituted  with   • alkalinity  of  b.soda  causes   • "  acid  =  !  set  temp.  
    b.powder…but  will  need  2-­‐3x   browning  &  adds  color  to   • delay  set  =  thin  cookie  
    the  amount   baked  goods   • !  b.soda  =  thin  cookie  
     
        • increases  acidity…  which  
    baking  powder   • for  taller  &  cakey  cookies,   quickens  coagulation.  
      add  1  tsp  baking  powder   • !  b.powder  =  !  acid  
    • sodium  bicarbonate  +  acid   while  keeping  the  baking   • !  acid  =  faster  coagulation  
    (usually  cream  of  tarter)   soda   • quicker  =  less  spreading  
    • b.powder  =  thicker  cookie  
         
    salt   • brings  out  the  sweetness   • salt  only  affects  flavor  

      • higher  white  to  brown    


    sugar   sugar  ratios  produce  a   • !  white  sugar  =  crispy  
    crispy  crunchy  cookie   • !  brown  sugar  =  chewy  
    • higher  brown  to  white   • coconut  sugar  =  chewy  
    sugar  ratios  produce  a  soft   • dark  brown  =  more  chewy  
    and  chewy  cookie    
         
    eggs     • eggs  bind   • !  egg  =  taller  cookie  
    • eggs  puff  baked  goods   • egg  white  =  crunchy  
    • egg  whites  dry  out  baked   • egg  yolk  =  extra  chewy  
    goods    
    • egg  yolks  add  fat  &  richness  
     
         
    butter/fat   • butter  spreads   • !  fat  =  flat  &  crispy  
    • butter  -­‐  sharp  melting  point   • shortening  stays  puffy   • "  fat  =  puffy/cakey  
    • conversion  from  solid  to  liquid   • melted  butter  =  chewier    
    occurs  at  low  temps,  resulting   • creamed  butter  =  cakelike  
    in  spreading  prior  to  setting  
       
    chillin'     • chilling  allows  liquids  to   • chilled  =  "  spread  in  oven
           #  (of  your  cookie  dough)   hydrate  the  flour  evenly  
    • chilling  decreases  the   • super  chilled  =  super  thick!
    stickiness,  making  dough  
    firm/easier  to  work  with    
     
     
    ©  delicious  by  dre  
    2013  
     

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