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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Science Fair Project: The effect of leavening ingredients on bread
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 =) |
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