The chemical name for baking soda is (Reference 1) sodium bicarbonate and the symbol equation for it is NaHCO3 and the thermal break down of it is
Sodium hydrogen sodium carbonate +carbon dioxide +water
2NaHCO3 - Na2CO3 + H2O + CO2 .
168g 106g 18g 44g
Both baking powder and baking soda are chemical leavening agents that cause the batter to rise when baked. It enlarges the bubbles which are already in the batter through the creaming of ingredients.
What does baking powder and baking powder contain?
(Reference 2) Baking powder is made up of three parts an acid which can be cream of tartar (potassium tartrate), a base (baking powder) and a starch filler to absorb the moisture. Baking soda is made up purely by sodium bicarbonate a chemical salt.
How baking powder and baking soda work?
(Reference 3) Baking powder consists of an acid component, an alkali and a moisture absorber. When the acid component and the baking powder react with each other with the liquid present, CO2 bubbles are released and held in place by the egg, hence we add liquid last so the baking powder reacts at the end to form a fluffy spongy layer. Baking powder comes in 2 versions a single acting powder and double acting powder. The single acting powder contains acids that dissolve in water so the chemical reaction starts as soon as a liquid is added. The double acting agent works in two ways along with the acid that’s inside the single acting powder, it has an additional acid that only dissolves when it’s hot inside the oven; this offers extra bubble production. however too much of the baking powder gives of too much carbon dioxide this means too many bubbles may form, join together and burst out of the cake but too little of it...
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...n be used for numerous reasons besides baking e.g. keeps food fresh in the fridge, absorbs odours, cleans kitchenware when mixed with other cleaning agents and lastly it tenderises meat.
Reference 1: http://www.innovateus.net/food/what-chemical-name-baking-soda
Reference 2: http://recipes.howstuffworks.com/tools-and-techniques/baking-powder.htm
Reference 3: http://www.nowforthesciencebit.com/culinary-science/how-does-baking-powder-work
Reference 4: http://chemistry.about.com/od/foodcookingchemistry/a/How-Baking-Powder-Works.htm
Reference 5: http://www.bbcgoodfood.com/glossary/bicarbonate-soda
Reference 6: http://chemistry.about.com/od/foodcookingchemistry/a/How-Baking-Soda-Works-For-Baking.htm
Reference 7: http://m.theepochtimes.com/n2/life/baking-soda-versus-baking-powder-275495.html
Reference 8: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Baking Soda and Vinegar: Limiting Reactant Lab Background The limiting reactant of a chemical reaction is the substance that places an upper bound on the amount of product that the reaction can produce. The limiting reactant places this upper bound because the reaction must stop once all of the limiting reactant is consumed. If the relative amount of reactants is altered, then the limiting reactant may change accordingly.
6 white powders: icing sugar, cornstarch, aspirin powder, baking soda, cream of tartar and mystery powder
due to its high resistance to oils and grease, and its slippery and wax-like properties, it is used to coat various cookwares2
When Alka-Seltzer comes in contact with water, a chemical reaction immediately occurs that releases carbon dioxide gas. This reaction creates a lot of bubbles and fizz like a soda, and like a soda, the bubbles are carbon dioxide gas (CO2).
Mold Spores - if you can’t get these from your school don’t worry. There are mold spores all around us in the air which will eventually grow on the bread but your experiment will take longer.
The most effective method for testing the percentage of NaHCO3 and Na2CO3 in a mixture was determined to be Test 3: Pressure Analysis. While it was not as effective as Test 1: Solution Conductivity when adhering to principles of Green Chemistry, but Test 3 provided the most accurate results. The reactions between Na2CO3 or NaHCO3 and Acetic Acid produced Sodium Acetate, Water and Carbon Dioxide. While it did produce CO2 and Sodium Acetate which are waste products, they are considered non-hazardous being the side products of the common baking soda and vinegar reaction. Test 2, Thermal Decomposition, was determined to ineffective. The waste products of Test 2 were in greater number, 2 grams of solid Na2CO3 and NaHCO3 mixture had to be disposed, and there was a great waste in heat energy from the hot plate. The hot plate was left on
Anne Zhang 3/6/14 BSGE 7-1 Lab Report Problem Paragraph 1 Question: What is the effect of temperature on the dissolving time of an Alka-Seltzer? Alka-Seltzer is made up of baking soda, aspirin, and citric acid which gives the tablet the fizz when dropped in any temperature water. “Alka-Seltzer is a medication that works as a pain reliever and an antacid.
Baking was done in hearths and in ovens. Before the invention of ovens, baking was done strictly on hearths, in griddles, or wrapped in leaves. “Baking was done in a clay or turf oven and sometimes, Wrapped in leaves and clay, in the embers of a fire” (Levick 1). When baked on a hearth, in a clay oven, or in a turf oven, meats could be cooked in the ashes after being wrapped in leaves and clay. Hearth baking was typically used to cook meats such as: veal, beef, pork, and fish. “Braziers and covered pots acted as mini-ovens and provided gentle heat for slow baking” (Alder-France 1). Many times, Baking needed to be done slowly. In these instances covered pots would be placed over braziers or placed on hearths and covered with ashes to initiate the slow baking process. The impact of ovens created new modus to bake. Ovens were found in bake houses, in which they were built into the walls. Items that were baked in ovens included breads, fruit pies, along with meat pies. “Bread was cooked communally in a shared bread oven or made by a baker” (Sider 305). Often, Breads and pies were made and baked by the town baker. “Bread was baked in a clay oven or on a griddle” (Levick 1). Griddles were of use for many cooking methods including baking and
sugar, one cup of sugar, one teaspoon of salt, one teaspoon of soda, two teaspoons of
composition on the rheological properties of a biscuit industry dough. International Journal of Food Science & Technology, 42(6), 649-657.
...alt are added in order to reduce the baking time and give greater yield to the quality and rise of bread. Thus when the hypothesis was stated, increased detection of CO2 gas was expected to increase rapidly with added amounts of sugar and salt.
Granulation is important to prevent segregation of the particles in the powder. Segregation may be due to the different density or sizes of particles. Denser particles tend to settle at the bottom of the container while the lighter particles will tend to stay on the top.
From researching my gluten free products, I have deepened my understanding about the gluten free baking. Baking gluten-free products requires ingredient knowledge and an understanding of ingredient function in order to adapt existing baking formulas or to design new recipes. Not just ingredients, the shape
In the forever changing world of food production, food manufacturing companies are always looking for new, innovative ways to stand out and while ensuring the maximum productivity of their products and minimum loss. Food additives have become very popular in the food processing industry for these reasons as well as others. Food additives are chemicals that are added to foods to improve the quality, maintain quality, or provide added quality that customers desire. Food additive usage is monitored by the Food and Drug Administration (FDA). The FDA only approves food additive usage if they have been proven to accomplish the specific task that they
Vitamins & Minerals: calcium carbonate, Vitamin A Palmitate, Reduced Iron, niacinamide, vitamin b1, Pyridoxine Hydrochloride, Thiamine Hydrochloride and Riboflavin. Niacin is a water-soluble B vitamin also known as vitamin B3. Niacin helps your body use fat, protein, and carbohydrates from foods to make energy. Reduced iron meaning that iron is added in the ferrous form, which is very reactive and easily absorbed. Thiamin Mononitrate is important in the breakdown of carbohydrates from foods into products needed by the body. Thiamine is used to treat or prevent vitamin B1 deficiency. Riboflavin is a vitamin found in food and used as a dietary supplement. Folic Acid is a form of a water-soluble B vitamin. Folate occurs naturally in food, and folic acid is the synthetic form of this vitamin. Water. Vegetable oil is a triglyceride extracted from a plant. Soybean Oil, vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints. Palm Oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms.Eggs. Leavening is a substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Baking soda, Sodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula NaHCO₃. It is a salt composed of sodium ions and bicarbonate ions. Sodium Aluminum Phosphate is used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP