https://padlet.com/tkhural19/5xr97gg4n2774iio What is the science that happens during the process of baking cookies? Answer as a written response, audio recording, or video recording. en-us 2020-06-07 22:26:22 UTC 2020-06-07 23:21:17 UTC hello@padlet.com tkhural19 https://padlet.com/tkhural19/5xr97gg4n2774iio/wish/615815306 A number of scientific reactions take place when the cookie is under baking process. It is called scientific reaction because baking is a science - one action leads to a series of further reactions, all happening within one single cookie. 
At 92 degree Fahrenheit the first action occurs - 'Emulsion' - this happens when two ingredients which don't normally go together are mixed to form a reaction. At a temperature of 136 degree Fahrenheit the bacteria Salmonella that is present in the eggs dies out. Changes in proteins (eggs) begin to happen, giving substance to the dough when the oven temperature reaches 144 degree Fahrenheit. 'Maillard reaction' is the browning of the baked item that occurs due the breaking down of proteins and sugars - this reaction gives the cookie its finished look i.e; the browning effect on the surface of cookie, this usually happens at 310 degree Fahrenheit. The last of these reactions is called 'Caramelization'  - this means when the cookie is finally baked and near its end the final touch before taking it out of the oven, what happens in caramelization is that the sugar inside the cookie dough breaks down under high heat at 356 degree Fahrenheit forming the nutty flavor in the cookie giving it a caramel sort of nutty flavor. This is when you know your cookies are done because their aroma is distinct. 

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