List of chemical reactions in cake?

Chemical Reactions in Cake:

1. Maillard Reaction: This is the key reaction responsible for the browning of the crust and the development of complex flavors. It occurs between sugars (like glucose and fructose) and amino acids (from the flour and eggs).

2. Caramelization: This reaction involves the breakdown of sugars (like sucrose) when heated to high temperatures, resulting in a brown color and a sweet, caramel flavor.

3. Gelatinization of Starch: When heated, starch granules in flour absorb water and swell, thickening the batter.

4. Protein Denaturation: Heat breaks down the protein structures in eggs, flour, and milk, resulting in coagulation and providing structure to the cake.

5. Emulsification: Fat (butter or oil) and water are combined with the help of egg yolks, creating a stable emulsion that allows for even distribution of ingredients.

6. Leavening: Baking soda and baking powder react with acids in the batter to produce carbon dioxide gas, which causes the cake to rise.

7. Crystallization of Sugar: As the cake cools, sugar molecules start to crystallize, contributing to the cake's texture.

8. Hydration: Water molecules bind to starch and protein molecules in the batter, allowing them to interact and form the cake structure.

9. Chemical Reactions of Ingredients: The chemical composition of each ingredient, such as flour, sugar, eggs, and butter, plays a role in the overall chemical reactions happening during cake baking.

10. Interactions of Additives: Additives like baking powder, salt, and flavorings participate in various chemical reactions and influence the taste, texture, and color of the cake.

Note: These are the primary reactions involved in baking a cake. The complexity of the recipe and the individual ingredients can lead to other chemical reactions occurring as well.