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Flour contains two different proteins, and flour is in me. There is also water in me. When the two different proteins mix together to make dough, it make gluten. That is my first chemical reaction.
Baking soda which is in me, mixes with the acids in the dough, which creates carbon dioxide gas, which puffs up the dough.
Caramelization is my last stage. Caramelization is when the sugar in me browns. This is why I taste so sweet and I get that brown color. I started to caramelize at about 340-350 degrees. M brown colors come from three groups of polymers: caramelans, caramelens, and caramelins.
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