THE CHEMISTRY OF BAKING For Horses American Quarter Horse Hall of Fame & Museum Two Bits for Your Brain

Chemistry is not often thought of when baking or horses come to mind. But in order to bake a tasty treat for your loved ones (horses of course) it relies on the interactions of the various chemicals in the ingredients.

Here are some of the more common ingredients used in baking: This provides most of the bulk of the baked item. For bread baking, the flour should be a wheat flour which is high in gluten (protein) as this is the substance that gives the bread its fine texture and supports the ingredients during rising. Flour

Yeast is a plant that feeds on starch and sugars, releasing CO 2, alcohol and sugar. The CO 2 bubbles give the dough a light, airy texture. Yeast

Fat gives a softer texture and helps prevent the CO 2 bubbles from escaping from the mixture too soon. Fat

Provides a direct food source for the yeast, improving its action. Sugar

Also shortens the time needed for dough to “mature”. Vitamin C (Ascorbic Acid)

Baking soda Releases CO 2 according to the equation 2NaHCO 3 Na 2 CO 3 + CO 2 + H 2 0 However, as this also produces a strong base, Na 2 CO3, which has to be neutralized, baking powder is usually used instead.

Baking Powder Baking Powder is baking soda with acid added. This neutralizes the base and produces more CO 2 according to the following equation: NaHCO 3 + H + Na + + H 2 O + CO 2

Egg Beaten egg white, like fat, helps to retain gas bubbles, while egg alone acts as a binder.

Salt Salt adds flavor, and strengthens Soft fat and sugar mixtures.

From Cake mixes to horse treats these are the vital ingredients which make these treats irresistible. As you learn about the role of the laboratory think about what careers this might be part of.

The Role of the Lab Laboratories are used by commercial manufacturers of baking ingredients, cake mixes and bread as follows:

The activity of baking powder, baking soda and cake mixes is checked by test baking and by testing the amount of CO 2 liberated from a standard sample of the test product. Chittick’s method is used for this purpose. This involves adding sulphuric acid to the samples and measuring the amount of CO 2 produced in a gas burette.

Atomic Absorption Spectroscopy is used to determine the concentrations of metal ions present in the product. The main ions which are tested and controlled accurately are sodium, potassium, calcium, and phosphorous (as an estimate of acid phosphates). Flame photometers could also be used for this purpose and are used by smaller industries.

Grain foods Research Unit …carry out a variety of tests on wheat to determine its quality. These include… Falling number determination- a measure of the presence of an enzyme, - amylase, which indicates their potential of sprouted wheat, Test baking – in which samples of flour and bread are baked using standard formulae to determine their potential to make high quality breads, Tests of protein, fiber, fat, carbohydrate and mineral composition. Based on the information flour manufacturers can blend flours appropriately to produce a consistent product.

Versatility of the Chemist It is obvious from the article that a chemist employed in this industry will always be challenged by the variability of the raw materials and the applicability of the product possibilities.

Changes Changing tastes and fashions demand the constant development of new and different products. Changing Health regulations also demand improvement in products and manufacturing processes.

Money! Money! Money! The chemist also has to work towards cost reduction, especially in times when the costs of the raw materials are increasing so quickly or when raw materials become unavailable due to shipping delays or shortage of import license.

The chemist then has to become very versatile at making quick but good substitutions of raw materials which are available at short notice or from local market, while still maintaining the quality of the product and without increasing the cost if all these are possible.

And Finally…. THE PROJECT!

Misty Chincoteague is a real horse whose story has been told time and time again. Your project today is to bake this treat. (which was her favorite) P.S. Remember to keep in mind all of the chemical process which must take place to make all of this possible!

Marguerite Henry’s Misty of Chincoteague Oat Cake 2 ¼ cups flower 1 ½ cups sugar 3 tsps baking powder 1 tsp salt 1 cup oats ½ shortening 2 egg yolks 2 egg whites 1 cup milk ¼ cup finely chopped walnuts Molasses Your Ingredients!!

Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Sift together: flour, sugar, baking powder and salt. Mix in oats. Add shortening. Beat egg yolks and milk. After well mixed, fold in egg whites.

Bake at 350 degrees for minutes. Test with a toothpick. When cool, spread top with molasses and sprinkle with walnuts!

This treat is for horses and people too!