119. Reading for Medical Biological Sciences
Based on the following reading, answer questions 21 to 30.
THE SCIENCE OF CHOCOLATE CAKE
(1)
Whether to celebrate your birthday, to accompany a cup of coffee or to give to someone special, chocolate cake is an incredibly popular dessert around the world. If you have ever wondered why it is such a beloved and delicious food (1), here we are going to break down the recipe to tell you what are the chemical processes that are carried out when making this cake, and you will surely understand why. Each of its characteristics is so pleasant to the palate.
(2)
One of the elemental ingredients in the entire cake is flour. The real reason it is vital is because of the protein (gluten) that is formed once water and wheat come into contact. Gluten is made up of two proteins; glutenin and gliadin, which, when mixed with water, create strong and elastic filaments of gluten in the dough, which become stronger and stronger the more the dough is mixed, therefore they directly affect the final texture.
(3)
Sugar, beyond adding a sweet touch to the chocolate cake, when the sugar reaches 148 C°, a chemical process known as the Maillard reaction begins, which is generated between amino acids and proteins, and which results in the darkening of the forms the crust of any bakery product. Likewise, sugar enhances the activity of the yeast in the dough. When in contact with gluten, sugar breaks down this protein and, by absorbing liquid, maintains a soft and moist texture in the cake. Another thing you should know is that when sugar is mixed directly with solid butter, the sugar crystals help draw air into the mixture, and when the cake is cooked in the oven, these air pockets expand causing it to puff up. (2).
Hullabaloo. (September 23, 2021). Hullabaloo. Retrieved on November 7, 2021, from Algarabía: https://algarabia.com/la-ciencia-del-pastel-de-chocolate/
According to the text above, what is necessary to achieve brownies with dark, moist interiors and a crispy crust?
EXPLANATION OF THE CORRECT ANSWER
The text mentions that “when the sugar reaches 148 C°, a chemical process known as the Maillard reaction begins […] and which results in the darkening that forms the crust of any bakery product. […] When in contact with the gluten, the sugar breaks down this protein and, by absorbing liquid, maintains a soft and moist texture in the cake", therefore, the correct answer is that the mixture with sugar and gluten is baked at the right temperature.