Date of Award
Spring 5-10-2014
Degree Type
Thesis
Department
Chemistry and Biochemistry
Director of Thesis
Jack Goldsmith
First Reader
Leslie Lovelace
Abstract
The processes of cooking and baking can be described by molecular-level chemical reactions. By identifying the key variables of flour-based baked goods, it is possible to manipulate recipes and create an improved overall final product. This thesis explores the effects of manipulating proteins, water, lipids, air, and the biochemical reactions of yeast in baked goods.
Recommended Citation
Claire, Jillian, "The Chemistry of Baking" (2014). Senior Theses. 23.
https://scholarcommons.sc.edu/senior_theses/23
Rights
© 2014, Jillian Claire