By: Kirsten

Summary By Kirsten teow sue fang

Before we knew it, the second session rolled around. This time we delve into the chemistry of baking cookies. Bakers are more scientific than you think!

Discussion travelled from the maillard reaction (responsible for your favourite caramel aromas) to the chemical components of milk. The session concluded with discussing why we can “unboil” an egg but not “unfry” it to tie all the ideas learned in this session together.

We explored the substances and conditions needed for the maillard reaction, some examples of products responsible for that golden shine and the changes that occur in boiling an egg as opposed to frying it. It was nice to listen to all the different ideas on why only unboiling an egg was possible as well as the exact components of milk (something we easily take for granted).

presentation of discussion

Resources