The document summarizes the chemistry behind various baked goods such as cakes, breads, and cookies. It discusses how leavening agents like yeast and baking powder cause cakes and breads to rise during baking. It also explores how different ingredients are combined and interact chemically to produce cookies with the desired texture. The document provides sources for further information on the scientific processes that take place when creating different baked goods.

1. The Chemistry Behind Baking
Presented By: Chasity Murphy

2. How do they rise?
Cakes & Breads:

5. Cookies

8. Sources
http://dwb4.unl.edu/Chem/CHEM869P/CHEM869PLinks/www-
dept.usm.edu/~bsclabs/380/yeasts.htm
http://everydaylife.globalpost.com/baked-goods-dont-need-baking-powder-
36777.html
http://science.howstuffworks.com/innovation/edible-innovations/bread5.htm
http://www.culinate.com/articles/features/baking_chemistry
http://www.finecooking.com/articles/yeast-role-bread-baking.aspx
http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-
chemistry-how-to-engineer-your-perfect-sweet-treat
https://www.youtube.com/watch?v=fTPDXmcygjw&feature=youtu.be
https://www.youtube.com/watch?t=254&v=n6wpNhyreDE