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Chemical Reaction in cupcakes

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by

Alma Rodriguez

on 28 May 2014

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Transcript of Chemical Reaction in cupcakes

Nutritional value
History on eggs and flour
-Bird eggs have been valuable foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance by using a drying process.

-It was discovered around 6000 BC that wheat seeds could be crushed between simple millstones to make flour. The Romans were the first to grind seeds on cone mills. In 1879, the beginning of the Industrial Era, the first steam mill was erected in London. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s.
How to make cupcakes
Chemical Structure Formula, Molecular Formula, and Lewis Dot Structure for Sucrose
Chemical and physical properties for cupcakes
1. When you bake the cupcakes, the surface browns. The browning is called the Maillard reaction. The Maillard reaction happens when amino acids and sugars are heated together. The amino acids and sugars combine to make hundreds of chemical compounds, which make hundreds of flavorful chemicals. It also turns cooked food brown.
2.The carbonic acid is unstable, and breaks down into carbon dioxide and water. The carbon dioxide bubbles make your cupcake batter rise.
3. When you burn the cupcakes, that's another chemical reaction, known as combustion. At higher heat, those starches and other chemicals in your cupcake will react with oxygen, producing carbon dioxide and oxides. Those oxides are the blackened bits on your cupcakes.
4. The mix turns into a liquid to a solid.
5. State of matter for cake mix: The cake mix goes from a solid to a liquid with the addition of other ingredients.
6.Butter turns into a liquid since you have to melt it down.




Kitchen Chemistry Project: Cupcakes
Thank you!
-The first time cupcake was mentioned was in 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons

-The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of times it saved in the Kitchen. There was a shift from weighting out ingredients when baking to measuring out ingredients. Since their creation, cupcakes have become a pop culture trend in the culinary world.

The History of Cupcake

% Daily Value*
Total Fat 1.6 g 2%
Saturated fat 0.5 g 2%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.8 g
Cholesterol 0 mg 0%
Sodium 178 mg 7%
Potassium 96 mg 2%
Total Carbohydrate 29 g 9%
Dietary fiber 1.8 g 7%
Protein 1.8 g 3%
Caffeine 1 mg
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
Vitamin B-6 0% Vitamin B-12 0%
Magnesium 2%

Chocolate cake mix
1 cup of water
1/3 cup of oil
3 large eggs
Preheat oven to 350°

Molecular Formula:
C12H22O11
Structural Formula:



Observations of the process and before and after the finished product
-Before you bake the cake mix, the color of it is lighter, and after you baked it for 25 minutes the color gets darker.

-When you recently place the cupcakes in the oven, the cupcakes are tiny and flat, and after their baked, they are bigger, and fluffy.

-Right after you take out the cupcakes out the oven, and place the frosting right away, it will melt and the bread would detache and if you place the frosting after they cooled down, the frosting wont melt and the bread will stay in place.
Chemical change that took place during the creation of the dish
Flour provides the structure for the cake. The gluten, a type of protein in the flour, becomes elastic and thick when exposed to water. The heat created by the oven provides energy to the proteins that causes them to expand. Additionally, water and heat cause the starch in the flour to condense, allowing a firmness that further contributes to the structure of the cake.


By Victoria Salazar,
Alma Rodriguez,
and Joel Fruga
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