Why does Cake Rise?
Did you know that cooking is essentially a chemical process that changes the form of your food into one that tastes good? Find out about how chemicals such as Potassium Nitrate and Liquid Nitrogen can be used in cooking and explore its impact on food items like cake.
The Science of Cake-making
Baking soda or sodium bicarbonate (NaHCO3) is the active ingredient that is aded to baked goods to make them rise. Recipes that use baking soda as a leavening agent also contain an acidic ingredient such as lemon juice, milk, honey or brown sugar which server as a reactive agent. The baking soda reacts with the acidic ingredient to produce tiny bubbles of CO2 that get trapped in the batter.
The gas bubbles expand in the heat of the oven and rise up, giving you a fluffy and airy cake.
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