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Chemistry
Christian Rich
8 March, 18:56
What are some examples of kitchen chemistry
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Waylon Soto
8 March, 19:21
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Salt as flavor enhancer. salt is ionic compound so it disassociates and releases flavor molecules from food.
breads are made from leaveners: yeast (microorganism), baking soda, baking powder. The yeast feed off starches (flour) producing fermentation products like acid, CO2 and ethanol (same process for beer/alcohols). baking soda or baking powder is alkaline and makes bread like biscuits through acid/base chemical reaction when adding an acids like buttermilk it produces similar products like CO2. CO2 is what makes the bread rise or add carbonation (bubbles) to champagne.
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