What Happens to Cookies in the Oven?

What is the initial temperature at which the butter inside the dough starts to melt?

What is the primary cause of the cookie's expansion during the baking process?

What happens to the salmonella bacteria when the dough reaches 136 degrees Fahrenheit?

What is the composition of butter in terms of its constituents?

What happens to the proteins in the eggs when they are exposed to heat energy?

At what temperature do changes begin in the proteins, which come mostly from the eggs in the dough?

What is the estimated number of Americans infected with salmonella bacteria each year?

What is the analogy used to describe the expansion of the cookie during the baking process?

What is the primary function of sodium bicarbonate in cookie baking?

What is the temperature at which water boils away, causing the cookie to stiffen and develop cracks?

What is the primary result of the Maillard reaction in cookie baking?

What is the minimum temperature required for caramelization to occur in cookie baking?

Why is it possible to determine when cookies are ready without a timer?

What is the purpose of the linked structure in cookie dough?

What is the maximum temperature at which caramelization can occur in cookie baking?

What is the result of the steam evaporating from the cookie?

A time-lapse video of a baking cookie resembles a monster coming alive due to the rapid changes occurring within the oven.
The baking process involves a series of chemical reactions that transform dough into cookies.

When dough reaches 92°F, the butter inside melts, causing the dough to spread out.
Butter is an emulsion of water, fat, and dairy solids that hold them together.
As the butter melts, its trapped water is released, which expands into steam as the cookie gets hotter.

Eggs may contain salmonella bacteria, which can infect an estimated 142,000 Americans annually.
The bacteria can survive outside a living body and even freezing, but are killed at 136°F.

At 144°F, proteins in the eggs begin to change, leading to a coiled string structure that unfolds and tangles with neighboring proteins.
This linked structure makes the runny egg nearly solid, giving substance to squishy dough.

At 212°F, water boils away, drying out the cookie and causing it to stiffen.
Cracks spread across the surface as the steam inside evaporates, leaving behind airy pockets.

Sodium bicarbonate (baking soda) reacts with acids in the dough to create carbon dioxide gas, forming airy pockets in the cookie.

At 310°F, Maillard reactions occur, resulting in the breakdown and rearrangement of proteins and sugars to form ring-like structures.
These reactions produce a range of flavor and aroma compounds, reacting with each other to form complex tastes and smells.

Caramelization occurs when sugar molecules break down under high heat, forming sweet, nutty, and slightly bitter flavor compounds.
This reaction starts at 356°F and continues up to 390°F.

The nose can be used as a sensitive scientific instrument to detect the nutty, toasty aromas of the Maillard reaction and caramelization, indicating that the cookies are ready.