1. April 24 – May 3, 2015 Cookie Lab

2. April 24 – May 3, 2015

3. Protein Coagulation

4. April 24 – May 3, 2015 Chemical Leavening Agents Both produce Carbon Dioxide + Acid + Water

5. April 24 – May 3, 2015 White Sugar vs Brown Sugar

6. April 24 – May 3, 2015 Browning Reactions Maillard Browning Carbohydrate + Amino Acid + Heat (>250°F) Caramelization = Sugar + Heat (>350°F)

7. April 24 – May 3, 2015 Flour: What’s in it? 70% Starch 10% Gluten

8. April 24 – May 3, 2015 Gluten

9. April 24 – May 3, 2015 Further Reading

10. April 24 – May 3, 2015 Cookie Lab