Introduction:
Caramelization is a browning reaction that occurs when sugar caramelizes. The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.
There are three types of heat transfer, conduction, convection, and radiation. Convection is a type of heat transfer that will be practiced in this recipe and will be further explained. Convection works by circulating a hot material against a cold one, which causes the two materials to undergo conduction to transfer heat. There are also two types of conduction, the dry heat method and the wet heat method. This recipe calls for the dry heat method by using an oven in order to reach the minimum heat requirement for caramelization to occur. The oven is able to circulate the hot air and creates caramelization.
This recipe will also demonstrate gluten's ability to provide leavening to the cookies. Gluten is created when two proteins, glutenin and gliadin crosslink. The two proteins bind to form an elastic and stretchy membrane that traps air bubbles. Flour is the main source of gluten. Different types of flour have different levels of gluten. Cake flour is low in gluten while on the other hand bread flour is high in gluten. Fat inhibits in gluten formation as it will be shown in this recipe. Cookies use flour and butter which enable the cookie to crumble. On the other hand, water aids gluten formation and causes breads to rise. Finally, agitation also increases the collisions of glutenin and gliadin proteins which encourages crosslinks to form. Time also allows for further gluten formation.
This recipe will demonstrate the chemical reaction of caramelization that occurs in baking. The recipe will also utilize the conduction method of heat transfer. It will also show the formation of gluten is affected by fats.
Caramelization is a browning reaction that occurs when sugar caramelizes. The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.
There are three types of heat transfer, conduction, convection, and radiation. Convection is a type of heat transfer that will be practiced in this recipe and will be further explained. Convection works by circulating a hot material against a cold one, which causes the two materials to undergo conduction to transfer heat. There are also two types of conduction, the dry heat method and the wet heat method. This recipe calls for the dry heat method by using an oven in order to reach the minimum heat requirement for caramelization to occur. The oven is able to circulate the hot air and creates caramelization.
This recipe will also demonstrate gluten's ability to provide leavening to the cookies. Gluten is created when two proteins, glutenin and gliadin crosslink. The two proteins bind to form an elastic and stretchy membrane that traps air bubbles. Flour is the main source of gluten. Different types of flour have different levels of gluten. Cake flour is low in gluten while on the other hand bread flour is high in gluten. Fat inhibits in gluten formation as it will be shown in this recipe. Cookies use flour and butter which enable the cookie to crumble. On the other hand, water aids gluten formation and causes breads to rise. Finally, agitation also increases the collisions of glutenin and gliadin proteins which encourages crosslinks to form. Time also allows for further gluten formation.
This recipe will demonstrate the chemical reaction of caramelization that occurs in baking. The recipe will also utilize the conduction method of heat transfer. It will also show the formation of gluten is affected by fats.
Materials:
6 packets Sweet'N Low zero calorie sweetner
1/2 cup granulated sugar
1/4 cup unsalted butter softened
1 large egg
1/2 teaspoon vanilla extract
5-7 drops of red food coloring
1 1/2 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
Methods:
1. Place Sweet'N Low, sugar and butter in a mixer bowl and beat until creamy.
2. Add egg, vanilla, and food color and blend.
3. Add dry ingredients and beat at medium speed just until combined.
4. Wrap dough in plastic wrap and chill for at least 3 hours overnight.
5. Preheat oven to 350 degrees Fahrenheit.
6. Divide the cookie dough in half. On a well-floured surface, roll out each portion of dough to approximately 1/8-inch thickness. Cut into shapes with cookie cutters.
7. Bake on an ungreased cookie sheet for 8-10 minutes.
8. Let cool for 2 minutes before removing to a rack.
Results:
1. Place Sweet'N Low, sugar and butter in a mixer bowl and beat until creamy.
2. Add egg, vanilla, and food color and blend.
3. Add dry ingredients and beat at medium speed just until combined.
4. Wrap dough in plastic wrap and chill for at least 3 hours overnight.
5. Preheat oven to 350 degrees Fahrenheit.
7. Bake on an ungreased cookie sheet for 8-10 minutes.
8. Let cool for 2 minutes before removing to a rack.
Discussion:
The purpose of this recipe was to demonstrate caramelization by a convection method of heat transfer. The cookies that were once odorless and sweet successfully turned into a slightly bitter and acidic cookie with a rich aroma. The flour slightly rose the cookies but still created a crumbly texture due to the butter. The rise of the batter shows the gluten has fully formed. The convection method of heating also created the caramelization of sugars in order to turn the cookies brown. Overall, the recipe created a delicious sugar cookie that was simple to make. In the future I will experiment with different types of flour to determine how it affects the rise and texture in cooking. Also I will experiment with different types of cooking times and create a correlation of how heat affects caramelization.
The purpose of this recipe was to demonstrate caramelization by a convection method of heat transfer. The cookies that were once odorless and sweet successfully turned into a slightly bitter and acidic cookie with a rich aroma. The flour slightly rose the cookies but still created a crumbly texture due to the butter. The rise of the batter shows the gluten has fully formed. The convection method of heating also created the caramelization of sugars in order to turn the cookies brown. Overall, the recipe created a delicious sugar cookie that was simple to make. In the future I will experiment with different types of flour to determine how it affects the rise and texture in cooking. Also I will experiment with different types of cooking times and create a correlation of how heat affects caramelization.
Citation:
Talevich, Tim, and Mario Batali. Favorite Recipes the Costco Way: Delicious Dishes Using
Costco Products. Issaquah, WA: Costco Wholesale, 2007. Print.
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