Is baking a cake chemical change?

During the process of baking a cake, numerous chemical reactions take place, resulting in the transformation of ingredients into a cake. These reactions involve the interactions between the components and the application of heat.

1. Protein Coagulation: Mixing the flour, eggs, and milk introduces proteins into the batter. When heat is applied during baking, these proteins undergo a process called coagulation. The heat causes the proteins to unfold and bond with each other, resulting in the structure and texture of the cake.

2. Starch Gelatinization: Flour contains starch granules, which are insoluble in cold water. When the batter is heated, the starch granules absorb water and swell, causing them to burst. This process, known as starch gelatinization, contributes to the cake's moisture and structure.

3. Maillard Reaction: The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars (like those found in flour and sugar) when exposed to heat. This reaction is responsible for the characteristic golden-brown color and the delightful flavors and aromas developed during baking.

4. Carbon Dioxide Production: Baking powder or baking soda is often added to cake batters as leavening agents. These ingredients release carbon dioxide gas when heated, causing the batter to rise and become fluffy. The small pockets of gas trapped within the batter expand during baking, creating a light and airy texture.

5. Emulsification: Emulsification is the process of combining two immiscible liquids (such as oil and water) into a stable mixture. In cake batter, the addition of fats, like butter or oil, along with an emulsifier like egg yolks, helps to create a uniform mixture.

6. Caramelization: The sugars in the cake batter undergo caramelization when exposed to heat, contributing to the cake's appealing color and flavor.

These chemical reactions transform the raw ingredients into a cake with its characteristic structure, texture, color, and flavor. Therefore, baking a cake involves numerous chemical changes that result in the delectable treat we enjoy.