Posts in Chemistry of baking
What are calories, carbs, engergy and joule ?

Energy is a strange concept. It sounds simple. You gain energy by something, and the something can cost you energy. You can get energy from eating food, for example, but at the same time a large dinner can also make you feel tired. Your energy bill all use kWh, at school you learn about joule, and you can track your calorie intact when you go on a diet. But what is energy exactly, and why does energy matter?

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Chemistry of baking part two

This second part of ‘The Chemistry of Baking’ is about milk. What is the function of milk? How does cow milk differ from alternatives, like almond milk? The answer “cow milk comes from a cow” doesn’t really quite cover it, I’m afraid. How do you substitute butter milk and what is the function of fat?

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Chemistry of baking part one

Het is maar goed dat Johann de recepten ontwikkelt want ik ben niet cijfermatig aangelegd en ik hou al helemaal niet van precies werken. Naast het feit dat ik dus alleen verantwoordelijk ben voor het maken van de linzensoep (een recept wat zeer vergevingsgezind is) is het ook fijn dat Johann vanuit de scheikunde begrijpt wat alle ingrediënten doen. Deze kennis heb je nodig om 'anders' te kunnen bakken. Dus om een recept glutenvrij, vegan, lactosevrij, of ei-vrij te maken.

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