what are the chemical reactions in baking a cake?
147098
Baking soda reacts with acids in the dough to make carbon dioxide, which helps the dough to rise. Baking powder, which is baking soda with an additional acidic salt, releases carbon dioxide twice during the baking process, once when it hits water, and again when it reaches a certain temperature in the oven.
916055
Cooking of food is a chemical process since it involves changes in the chemical composition of food. Heating food at high temperature and adding additives such as oil, butter, baking powder etc results in the breaking down of chemical substances present in food and formation of new chemical substances.
748098
['Baking Powder.', 'Bicarbonate of Soda (A.K.A., Sodium Bicarbonate and Baking Soda)', 'Ammonium Bicarbonate (A.K.A., Hartshorn, Horn Salt, Bakers Ammonia)', 'Potassium Bicarbonate (A.K.A., Potash)', 'Potassium Bitartrate (A.K.A., Cream Of Tartar)', 'Potassium Carbonate (A.K.A., Pearlash)', 'Monocalcium Phosphate.']
961821
Reactants, products, and Bond energy These reactions, which are described in detail in the chapter Cells and Energy, break down the simple sugar glucose (C6H12O6). The process uses oxygen and glucose and results in carbon dioxide (CO2), water (H2O), and usable energy. Oxygen and glucose are the reactants.
885863
"Yeast, baking soda, and baking powder are all leavening agents used in baking. Yeast reacts with sugar, causing it to ferment. The fermentation then results in the production of carbon dioxide. ... "Baking powder is baking soda mixed with a few extra ingredients, including an acid.
173844
"Yeast, baking soda, and baking powder are all leavening agents used in baking. Yeast reacts with sugar, causing it to ferment. ... Baking powder is only fully activated by heat, which is why a cake rises in the oven and not on your countertop, the way bread does."
814825
['2 cups flour.', '2 tablespoons sugar.', '4 teaspoons baking powder.', '½ teaspoon baking soda.', '¼ teaspoon salt.', '1 ¾ cups milk or as needed.', '2 eggs.', '2 tablespoons melted butter or vegetable oil.']
405082
Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. ... One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise.
572124
When preparing any cake mix, substitute water with evaporated milk and proceed as usual. Cake will turn out denser and moister than when baked with water and it will remain so, covered, for several days. Try it, you won't regret it.
1137190
['2 cups all-purpose flour.', '2 tsp baking powder.', '1 tsp baking soda.', '½ tsp salt.', '2 tbsp granulated sugar.', '2 cups buttermilk.', '2 large eggs lightly beaten.', '1 tsp vanilla extract optional.']
291432
Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies. ... Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).
22616
Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. ... When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
1253956
['A change of color occurs during the reaction.', 'A gas is produced during the reaction.', 'A solid product called a precipitate is produced in the reaction.', 'A transfer of energy occurs as a result of the reaction.']
1155093
The bubbles in the surface of a finished cake have a few different causes. The bubbles are created by overbeating the batter, failing to let some batters settle before baking and letting others settle for too long before going into the oven. Placing the cake in a cool oven is another cause of bubbling on the surface.
1085196
Cakes contain larger amounts of liquids (water and milk, for instance) than cookies. Liquid binds ingredients together and serves to make the batter as thin as possible, which allows bubbles – responsible for a cake's fluffiness – to form more easily.
511484
When combined with water, the sodium bicarbonate and acid salts react to produce gaseous carbon dioxide. Whether commercially or domestically prepared, the principles behind baking powder formulations remain the same. The acid-base reaction can be generically represented as shown: NaHCO3 + H+ → Na+ + CO2 + H2O.
1136282
A: Baking soda acts as a chemical leavener. It reacts with an acid to produce carbon dioxide — or loads of bubbles — a process that allows cakes, cookies, and other baked goods to rise.