A growing compilation of articles on chemistry related to baking
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Clever Picture: Baking Powder Chemistry, We know baking powder as raising agent from the kitchen and in this Clever Picture we take a look at how it works and how it was developed |
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Focus: Our Daily Bread, Transformation of ripe ears of grain into a fragrant, aromatic bread borders on the miraculous and behind such a miracle lies chemistry |
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Clever Picture: Sourdough Chemistry, A stable symbiotic culture of lactic acid bacteria and yeasts used as a leavening agent |
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Focus: The Saccharin Saga, The invention of the first artificial sweetener and a lifetime battle for credit and how other artificial sweeteners followed |
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Clever Picture: Sugar Chemistry, We all love sugar, but what is it chemically and since when do we know sugar? |
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Clever Picture: Egg White Chemistry, https://doi.org/10.1002/chemv.202000130 Egg white or albumen is very suitable as a baking agent, as it forms a voluminous and strong foam |
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Clever Picture: Hartshorn Salt Chemistry, https://doi.org/10.1002/chemv.202000139 Hartshorn salt is a mixture of two parts ammonium hydrogen carbonate and one part ammonium carbonate and some ammonium carbamate |
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Clever Picture: Recipe for Lebkuchen, German gingerbread is soft and moist and is made with nuts and a special spice mixture, the Lebkuchen spice |
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Clever Picture: Yeast Chemistry Yeast has been of vital importance in winemaking, baking, and brewing since ancient times |
The Isenheim Altar depicts the symptoms and treatment of “St. Anthony’s Fire”, the result of poisoning by ergot alkaloids. The article examines the disastrous influence that alkaloids from ergot have had in human history.
