Module 6.ġ teaspoon of baking soda is capable of producing about 1.3 litres volume of carbon dioxide to leaven the product being baked (if all the baking soda reacts). In: Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) SPU27.2x. 1 mole of baking soda will produce 1 mole of carbon dioxide. The molecular weight of baking soda is 84 g per mole. Na is sodium, H is hydrogen, C is carbon, and there’s 3 oxygen atoms. The chemical formula for baking soda is NaHCO 3. The soda ash itself can come from a rock named “trona”, which is mined, or be made via a method called the “Solvay” process, which involves introducing carbon dioxide and ammonia into a solution of sodium chloride. Sodium bicarbonate is inexpensive to produce, tasteless, non-toxic and easily purified in production. Chemical leaveners such as baking powder and baking soda are obviously faster than all the kneading which is why these baked goods are often called “ quick breads.” Baking soda production The non-chemical way of raising a baked good is by using yeast, and kneading the dough until a gluten develops strong enough to trap indefinitely the carbon dioxide exhaled by the yeast. (Yes, molasses has lactic acid.) These bubbles are trapped inside a batter and help the baked good to rise. For instance, yoghurt, sour milk, buttermilk and molasses contain acid (lactic acid) that the baking soda can react with. For instance, lye (NaOH / sodium hydroxide) won’t. Not all bases will produce carbon dioxide when mixed with vinegar. Depending on the base, it will create bubbles of carbon dioxide (the same gas that yeast would produce). When a base such as sodium bicarbonate, which is alkaline, is mixed with acidic ingredients, it reacts.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |