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Heather Ferguson
Product Developer
With the holidays right around the corner, many of you are planning meals for the festivities. Pies are a staple of the harvest season, but it is likely that you have not considered the chemistry involved in making one of those delicious pastries. A field of science known as molecular gastronomy examines the physical and chemical transformations that occur during cooking. This year, prepare a pumpkin pie from scratch and explore the complex science behind baking.
Note: Readers are reminded that food must never be prepared and consumed in a laboratory not expressly designed for those purposes. The following instructions assume preparation and consumption occur in a home or school kitchen. Take care around the oven and sharp utensils. Keep an eye on your assistants. Have fun!
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Figure 1 When gliadin and glutenin (in flour) are mixed in the presence of water, sulfide bonds form between the 2 proteins, forming a network of gluten. |
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Figure 2 Lactose molecule |
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Figure 3 Typical butterfat triglyceride, composed of myristic, palmitic, and oleic acids. |
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Figure 4 Spice flavor molecules |
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Figure 5 During baking, the starch granules, swollen with water, release amylose polysaccharide. The amylose begins to form a gel. |
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Figure 6 As the pie cools, the amylose gel sets, holding the starch molecules together. |