Kitchen chemistry: The chemistry of baking powder
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 hydrogencarbonate, NaHCO3 (more commonly calledsodium bicarbonate, bicarbonate of soda)
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The RSC thanks the Discovery Channel (www.discovery.com) for providing the video clips for this resource, and Twofour Productions for producing the clips.