Kitchen chemistry: The chemistry of baking powder

Description

Many food products such as bread, sponge cakes and buns have a honeycomb structure which contains many bubbles. During cooking these bubbles are formed by a gas and the mixture ‘rises’. The most common chemical to do this is sodium hydrogen carbonate, NaHCO3 (more commonly called sodium bicarbonate, bicarbonate of soda).

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A short theoretical investigation on the effect of baking powder

ADDITIONAL INFORMATION

The RSC thanks the Discovery Channel (www.discovery.com) for providing the video clips for this resource, and Twofour Productions for producing the clips.