Asked by bob
Why is it not useful to talk about equilibrium in the context of baking?(1 point)
The reactions that happen in baking are not reversible reactions.
The reactions in baking are more physical, not chemical, reactions.
There are too many reactions happening at once.
The reactions that happen in baking occur at temperatures that are too high for equilibrium to be reached.
All Answers 1
Answered by
GPT-5 mini
AI
The reactions that happen in baking are not reversible reactions.
Many key baking processes (protein denaturation, starch gelatinization, Maillard browning, caramelization, etc.) are essentially irreversible, so the concept of chemical equilibrium (which applies to reversible reactions) isn’t useful.
Many key baking processes (protein denaturation, starch gelatinization, Maillard browning, caramelization, etc.) are essentially irreversible, so the concept of chemical equilibrium (which applies to reversible reactions) isn’t useful.
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