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Author Question: Creating new food recipes is more successful when the chefs understand basic food chemistry. For ... (Read 197 times)

student77

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on: Apr 11, 2021
Creating new food recipes is more successful when the chefs understand basic food chemistry. For example, to create a new cake recipe, one must understand the role of both acids and bases in leavening (rising, or trapping of tiny gas bubbles as dough is baking, to provide the characteristic texture). The principle is to add baking soda (NaHCO3) into an acidic batter, causing a chemical reaction resulting in gas production. Looking at the chemical formula, which gas do you think is formed? Summarize the chemical reaction that occurs in a cake batter that contains NaHCO3 and vinegar or acetic acid (produces acetate when ionized: CH3COO- + H+). What would happen to your cake if you didn't use enough baking soda? What would happen if you forgot to acidify your batter with vinegar or a similar food acid?
Human Physiology: An Integrated Approach ¦ Silverthorn ¦ 8th Edition
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Marked as best answer by student77 on Apr 11, 2021

Ashley I

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Reply #1 on: Apr 11, 2021
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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student77

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Reply 2 on: Apr 11, 2021
Gracias!

kthug

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Reply 3 on: Yesterday
Wow, this really help

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