Chemistry, Lesson 2.6 Caramelization: As the cake finishes baking, the sugar inside breaks down into equal amounts of glucose and fructose. These molecules have the same formula but they look very different.

Chemistry, Lesson 2.6

Caramelization: As the cake finishes baking, the sugar inside breaks down into
equal amounts of glucose and fructose. These molecules have the same
formula but they look very different. This process is called caramelization,
producing a sweet smell and changing the color of the cake to a golden brown.
C₁2H22O11 (S) + — H₂O (l) → — C6H₁2O6 (s) +
C6H12O6 (S)
Sucrose
Glucose
Fructose

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