Find out the ingredient whiich cause cake to rise.Explain chemical reactions involved.?

Question

Please answer as quick as possible.But dont give me stupid answers.

Answer 1

Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.

Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. .

yeast--consumes sugar and produces carbon dioxide

air--by naturally whipping the batter you incorporate air into the batter

Answer 2

Yeast / Baking Soda

Answer 3

Baking Powder, but I don't know the exact chemical reactions, Sorry!!

Answer 4

yeast

Answer 5

YOU THINK YOU COULD DO YOUR OWN SCHOOL WORK??

Answer 6

YEAST