chembake wrote:
> >Her hypothesis is that a combination of
> >baking soda and baking powder will produce the highest rise
>
> Combining baking soda and baking powder will usually generate more
> gases per mole but it depends how you use it....You just can't dump
> the leavening agents in the batter and expect it to do the works...In
> fact it may not be able to generate the expected volume of gases....It
> may also lead to the cake to rise and fall so you will end up with an
> inferior product.
>
>
>
> >Through her preliminary research, she has learned about how leavning
> >agents produce carbon dioxide bubbles which cause the loaf to rise.
>
> CO2 is not the only agent that enable to dough or cake to rise....in
> fact its just one factor, The steam generated is another contributor
> of any porous baked product volume.


Cool.......maybe she can study that in 5th grade =)