We’ve looked at the simple acid/base reactions that produce the carbon dioxide bubbles in chocolate-chip cookies, but this video goes over a number of other relevant chemical concepts and the temperatures at which changes occur, including:
- Emulsions: butter is an emulsion that separates into its constituent fats and water at 92ºF,
- Denaturing proteins: at 144ºF proteins denature and then coagulate,
- Evaporation: at 212ºF
- Carbon dioxide production: from the reaction of baking soda and acid in the dough
- Maillard reactions: at 310ºF amino acids and denatured proteins react with sugars to brown the cookies and create lots of excellent flavors
- Caramelization: at 356ºF sugars break down and reform into interesting, tasty compounds