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the chemistry of waffles
Transcript of the chemistry of waffles
The Chemistry of Waffles
When combined with water and heated, individual starch granules absorb the liquid and swell this is called gelatinization.
This process gives the batter its thickness.
Starch is made of simple sugars, and simple sugars are made of glucose.
When sugar is exposed to heat it melts into a thick syrup contributing to the thickness of the waffle.
It also contributes to the color change in the waffle.
Baking powder is a pure sodium bicarbonate -an alkaline powder.
When dissolved in liquid it rapidly reacts, breaking down into sodium, water, and carbon dioxide.
This is why the waffle rises when its cooked.
This makes the waffle batter elastic and stretchy.
Gluten is actually chains of proteins
When the chains of proteins are heated, they dry up, making the structure of the waffle hard.
They serve as a toughener in the batter
They help with the structure of the waffle, contributing to the shape.
Heat affects every ingredient in the waffle batter.
When heat is added to the mixture, amino acids bond together.
This reaction is responsible for the waffle's appearance (golden brown), and its smell.
defined as the resistance to flow
Temperature ALWAYS affects viscosity
the lower the temperature, the higher the viscosity
the higher the temperature, the lower the viscosity