Kitchen Chemistry — Baking, Emulsions & Maillard Reaction

🧪 Kitchen Chemistry — Baking, Emulsions & Maillard Reaction Kitchen

🇺🇦 Українська

Oven Control

Temperature 175°C

Baking Time 20 min

Bread / Yeast

Yeast Amount 5 g

Ferment Temp 35°C

Rise Time 60 min

Emulsion

Emulsifier 50%

Presets

Stats

Browning Rate—

Rise Factor—

Emulsion Stability—

Crust Colour—

Maillard: k=A·e^(−Ea/RT), peaks 140–180°C.
Yeast: dCO₂/dt=μ·[glucose], optimum 35°C.
Emulsion: Stokes settling v=2r²Δρ·g/9η, emulsifier reduces interfacial tension γ.

Maillard Browning (oven)

Bread Rising (yeast CO₂)

Emulsion Stability

Maillard Rate vs Temperature (Arrhenius curve)