You Chemists Out There!

Decorating By nglez09 Updated 29 Nov 2006 , 2:37am by subaru

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nglez09 Posted 29 Nov 2006 , 2:06am
post #1 of 9

Well I pretty much failed chemistry. icon_smile.gif

Not really, but I winged it. icon_biggrin.gif

SOOOOOOOO. . . .

My question is in regards to ingredients and the effects they have on the cakes we make. Does anyone have a good website that I could use to find out about the "chemistry behind baking"?

As some of you know by now, I'm working on developing my own perfect secret recipes for a chocolate, espresso and white/yellow/pound cake.

TIA. icon_biggrin.gif

8 replies
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adven68 Posted 29 Nov 2006 , 2:11am
post #2 of 9

I just googled "baking chemistry" and came up with this and many others...

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

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dodibug Posted 29 Nov 2006 , 2:15am
post #3 of 9

Alton Brown (food network) is a great resource for the science behind the food. He has a baking book out.

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nglez09 Posted 29 Nov 2006 , 2:15am
post #4 of 9

I found something on the different ingredients' functions in the baking process. But I had heard there was a book that went really into detail with the baking process. I'm asking because I want to start writing my own recipes- completely from 'nada'.

http://www.nzic.org.nz/ChemProcesses/food/6D.pdf

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chef-jeremy Posted 29 Nov 2006 , 2:17am
post #5 of 9

There is a book called "Cookwise." I don't know who the author is off the top of my head, but I love it. It explains the chemistry behind all kinds of ingredients and how they react with each other. It even takes sample recipes and tells you what to change to get different results. It is awesome and I recommend it highly to anyone who is serious about cooking.

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rezzygirl Posted 29 Nov 2006 , 2:20am
post #6 of 9

Shirley Corriher is the author of Cookwise. I was going to recommend her book too!

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nglez09 Posted 29 Nov 2006 , 2:27am
post #7 of 9

Thanks!

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cocorum21 Posted 29 Nov 2006 , 2:28am
post #8 of 9

http://www.nzic.org.nz/ChemProcesses/food/6D.pdf

Seriously I read this and my eyes start to glaze dunce.gif I've been wanted to know the basic chemistry behind baking also but I want to know it without all the "chemistry stuff" lol....

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subaru Posted 29 Nov 2006 , 2:37am
post #9 of 9

I thought of Alton Brown too! He really tells all the technical stuff. I like to watch it, I don't remember anything he says, but I still like to watch it. Maybe some of the stuff will sink in one day.

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