Chemical reactions with cakes and bread.

To produce a soft, fluffy, loaf of bread or a delicious piece of cake requires the use of clever chemistry. A substance known as Bi-carb Soda is added to the ingredients. This substance decomposes (breaks down) when heated to produce carbon dioxide gas and a harmless salt.

Bi-Carb Soda is very stable under normal conditions. However, when strongly heated the chemical bonds holding its atoms together are broken.

As the carbon dioxide is released into the dough it expands with the heat. Large bubbles of gas form in the dough which gives the bread or cake a fluffy texture.
The fluffy texture of bread is due to the formation of carbon dioxide during cooking.
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