Bringing food chemistry to life

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Martin Lersch has a post (Dangerous names)  inspired by an article entitled  “If It’s Difficult to Pronounce, It Must Be Risky” by Hyunjin Song and Norbert Schwarz of the University of Michigan and published in Psychological Science

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So… you think there’s nothin’ obviously dangerous sounding in the ciabatta pictured below ? – think again -

It has 80 baker’s % DHMO

and it has a fair splash of durum flour, which is enriched in 1,3,3-trimethyl-2-[(1E,3E,5E,7E,9E,11E, 13E,15E,17E)-3,7,12,16-tetramethyl-18-(2, 6,6-trimethyl-1-cyclohexenyl)-octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohexene

This chemical gives the bread a nice yellow color and seems to carry more flavor as do some other non-polar triacylglycerol-soluble molecules.

(recipe adapted from “Bread Baking: An Artisan’s Perspective” by Daniel T. DiMuzio)

BUT – if you like your chemicals silly and have a open-minded sense of humor then this is the site for you: authored by Paul May of the Bristol University School of Chemistry

http://www.chm.bris.ac.uk/sillymolecules/sillymols.htm