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Cooking and Acid/Base
Transcript of Cooking and Acid/Base
Acids in Chemistry
Bases and Baking
Acid/Base in Cooking
by Mylee, Trennedy, and Nikhil
Acids in Cooking
Most foods fit for humans to eat tend to have more acid than base in their composition
Acids serve to lower the pH of food
Also good for baking
sour in taste
Adjusting its pH levels can destroy bacteria and benefit food (Marcus, Jacqueline, 2013)
Leavening: a reaction with acids to release carbon dioxide and help baked goods to rise (Acosta-Estrada, Beatriz 2014)
Common Acids in
Common Bases in Baking
baking soda is a very commonly used base
can't use too much or it creates a soapy taste
baking soda and an acid that reacts with water
does not rise as much as baking soda
double-acting baking powder
reacts to oven's heat
Bases to Cook Meat
Acids or bases can be used to "cook" meat with their chemical reactions. There is no heat applied, but the proteins are denatured, which is what happens when meat is cooked (Kitchen Daily, 2012).
Chemical Reactions with Acids And Bases
lemon juice and baking powder create carbon dioxide
creates gas that leavens the food
H3C6H5O7 (aq) + 3 NaHCO3 (s) → 3 CO2 (g) + 3 H2O (l) + Na3C6H5O7 (aq)
contains citric acid
weak acid (pH of 2)
lack of natural sugars
contains acetic acid
weak acid (pH of 2.4)
pH of 6.6
Relation to Acid/Base
Marcus, Jacqueline. (2013). Chapter 2- Food Science Basics: Healthy Cooking and Baking Demystified: The Science behind Healthy Foods, Cooking and Baking. Culinary Nutrition, 51-97. http://dx.doi.org/10.1016/B978-0-12-391882-6.00002-9
Acosta-Estrada, Beatriz. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46-55. http://dx.doi.org/10.1016/j.foodchem.2013.11.093
Kitchen Daily. "Will Lemon Juice Cook Meat and Seafood?." Kitchen Daily. Last modified August 30, 2012. http://www.kitchendaily.com/read/will-lemon-juice-cook-meat-and-seafood (accessed May 8, 2014).
HCl + NaOH → H+ + Cl- + Na+ + OH- → H2O + NaCl
Balanced equation when hydrochloric acid reacts with sodium hydroxide
CH 3 (CH 2 ) 4 COOH Caproic acid Butter
8 CH 3 (CH 2 ) 6 COOH Caprylic acid Coconut oil
CH 3 (CH 2 ) 16 COOH Stearic acid Beef tallow
Reaction between salt and baking soda in cookies:
HX + NaHCO3 + heat → NaX + CO2 + H2O
Acids to Cook Meat
Acidic foods are used to marinate meat (infuses meat with flavor and moisture)
Protein loses its structure by application of a strong acid, base, salt, alcohol or heat (Kitchen Daily, 2012).
Essential role in baking
*Beef: strong acid