Picture It… is proud to present the first in a new series of special short posts inspired by the return of the popular BBC TV baking contest, “The Great British Bake Off” and written by our guest author, Harry Morgan, a chemistry undergraduate at New College, Oxford. Each week we hope to embark on a brief journey into the science behind a particular ingredient, technique or recipe highlighted by the bakers in the GBBO tent.
Orange jelly with a selection of lab glassware and models of limonene, glycine and water.
Here at Picture It, we are as excited as anyone about the return of the Great British Bake Off, and in the opening week the technical challenge provided a chance for a quick glance at some kitchen chemistry. It saw the bakers attempting to make Jaffa cakes, a favourite sweet snack since their introduction in 1927, and normally flavoured…
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