Chemical reactions with cakes and bread.
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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. |
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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. | |