1. Cause and Effect The Chemistry of Leavening

2. Essential Question
How do time, temperature, ingredients, mixing and cooking methods affect quick breads?

3. Essential Questions 7th
How do ingredients, baking, and mixing methods affect taste, texture, mouth feel and appearance of quick breads?

4. Abbreviations for ElementsC Ca Fe H O N Na Zn
Carbon
Calcium
Iron
Hydrogen
Oxygen
Nitrogen
Sodium
Zinc

5. Abbreviations for Elements
Fluoride
Potassium
Aluminum
Phosphorous Fl K Al P

6. What is ph? If a compound is an acid or a base. Base---baking soda
Acid– orange juice, cream of tar tar, molasses, brown sugar, buttermilk, sour cream

7. Observation
To see how different leavening agents work.

8. Hypothesis
If chemical leaveners are activated correctly, then carbon dioxide will be produced.

9. Good Afternoon
Please get out Cause and Effect—the Chemistry of Leavening and Functions of Ingredients

10. Conclusions—What did you observe?
Baking powder + liquid=
Baking powder + heat =
Baking powder is sodium bicarbonate and dry acids mixed together with a “filler” to absorb moisture and prevent a reaction.
It reacts both with moisture and again with heat. It is called DOUBLE ACTING BAKING POWDER
produced CO2
Produced CO2 again

11. Conclusions—What did you observe?
Baking soda + water =
Baking soda + acid =
CO2
and sodium carbonate and water vapor
CO2 and sodium carbonate is neutralized
Baking Soda is sodium bicarbonate NaHCO3. It is a compound formed form a strong base sodium hydroxide and a weak acid, carbonic acid. The compound is a base. Baking soda gives off CO2 when dissolved in water and sodium carbonate.
Sodium carbonate makes food taste bad and makes quick breads yellow. Sodium carbonate must react with an acid like vinegar or cream of tartar to prevent sodium carbonate from forming
2HaHCO3 CO2 + Na2CO H2O
Sodium carbon sodium water
Bicarbonate dioxide carbonate vapor
bad taste

12. Conclusion-What did you observe?
 Baking soda (sodium bicarbonate NaHCO3) and cream of tartar (Potassium bitartrate KHC4H4O6) react in the following way. Cream of tartar is an ACID.
water
NaHCO KHC4H4O KnaC4H4O H2CO3
Sodium potassium sodium carbonic
Bicarbonate bitartrate potassium tartrate acid
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H2CO3 H2O CO2
Carbonic acid water carbon dioxide

13. Conclusion-What did you observe?
Water Heat =
Steam
Any recipe with a liquid will produce steam when the product is heated. Some quick breads use only steam—Popovers. If steam is the main leavener the temperature for baking must be quite high (400 degrees or more.)

14. How a cake is leavened
The batter is mixed and placed in a pan. The mixture contains baking soda/baking powder
Heat is applied. The baking soda/baking powder produces CO2 gas. The gas bubbles form and expand with the batter.
The batter surround the gas bubbles. As the gluten (protein in flour) coagulates. The height and structure of the cake holds.