Cooking waffles has physical or chemical change?

Cooking waffles involves a chemical change. When the waffle batter is mixed with water and heated on a waffle iron, a series of chemical reactions take place. These reactions include:

1. Maillard reaction: This reaction occurs between amino acids and reducing sugars in the presence of heat. It is responsible for the characteristic brown colour and flavour of waffles.

2. Gelatinization: This occurs when the starch in the waffle batter absorbs water and swells, forming a gel. This is what gives waffles their chewy texture.

3. Evaporation: As the waffle cooks, water evaporates from the batter, creating steam. This steam helps to cook the waffle and give it its light, fluffy texture.

4. Caramelization: This reaction occurs when the sugars in the waffle batter caramelize, giving waffles their characteristic golden brown colour and sweet flavour.

Overall, cooking waffles involves a series of chemical reactions that transform the raw ingredients into a delicious, crispy, and fluffy breakfast food.