What happens inside the dough when it is converted in the liver?

Every woman at least once in life to bake cookies or cakes all involved. Some do it more often, but I'm sure that none of them thought about the process by which the dough turns into a crispy biscuits.

Personally, I just never thought about. I was always curious to experiment with ingredients and to deviate from the standard recipe, and then try to taste the result. But I never really thought about what is happening in the oven. Yes, I made the dough, cut cookies molds or posted it with a spoon. And then I put it in the oven, set the desired temperature and 30-40 minutes to get a tasty cookies.

What is happening inside - this is the magic chemical processes, and for those who make cookies, and for those who eat it;)

When the dough temperature reaches 33 degrees CelsiusOil within the dough begins to melt and spread cookies. Oil - an emulsion or a mixture of two substances that do not want to be together - water and fat.

When butter melts, water is released, and then begins to heat and turns to steam. That is why the dough begins to "dybitsya" - because it searches for an output pairs. As a result, he finds it and turns into a geyser, and on the test are dimples.

At 62 degrees Celsius the test start changes in proteins (you add in egg batter, right?). Egg protein composed of different proteins, each of which starts to change at a certain temperature. As standard, they look like a chain, tangled in coils. When they are heated, these tangles to unravel chains straighten and connect with their neighbors. It is these connections hold the dough together and do not let it spread further.

At 100 degrees Celsius water evaporates and the dough slightly again settles on its surface cracks and craters, and the surface itself becomes porous. This is because you are adding baking powder to the dough. That it is heated to form a gas, which eventually creates a cookie in the empty pockets.

At 154 degrees Celsius Maillard reaction occurs - in the compound of proteins and sugars are destroyed, and then these two components are connected with each other. They form compounds which reflect the light and give a brownish tint baking.

Maillard reaction (Eng. Maillard reaction) - chemical reaction between sugar and amino acid, which generally occurs on heating. An example of such a reaction is frying of meat or bread making, when in the process of heating of the food product occurs typical odor, color and flavor of cooked foods. These changes are caused by the formation of Maillard reaction products. At the caramelisation, the Maillard reaction is a form of non-enzymatic browning (bronzing).

Last response - caramelization that occurs at 180 degrees Celsius. Sugar molecules are destroyed by high temperatures and acquires cookie flavor caramel.

And you do not necessarily use a kitchen timer to see if your cookies ready. Your nose will cope with it better, as each oven cooks in its own way and time may diverge from what is specified in the recipe. If you smell the caramel, then your cookies is ready!