if a recipe calls for flour, salt, bran cereal, milk, an egg, and shortening or vegetable oil, would you use baking soda or baking powder? Explain.

Question

10-04-2020
Chemistry

contestada

if a recipe calls for flour, salt, bran cereal, milk, an egg, and shortening or vegetable oil, would you use baking soda or baking powder? Explain.

Respuesta :

Otras preguntas

2. Water is leaking from a faucet at a constant rate of gallon per minute. a. What is the amount of water, w, in gallons per minute, that is leaked from the fau

What does how long mean in mathematics

Formed by exchanging the hypothesis and the conclusion and negating both of them.

Most adults need about _ hous of sleep omg weekdays

What natural right does Locke state all men have

What was the argument in the Dred Scott case

After increasing from $5.15 in 2007 to $7.25 in 2009, the inflation-adjusted minimum wage is:

Select the correct answer. Jane's mother is worried about her. Her mother has been reading about suicidal tendencies in teenagers and thinks that Jane is displa

A rectangular room is 5 meters longer than it is wide and it’s perimeter is 34 meters fin the dimension of the room

Is buying the larger quantity always the "better buy? Use one example from your work tojustify your answer.

jenifersynergy jenifersynergy · Answer 1 · 2020-04-15T03:25:08+02:00

Yes, baking powder or baking soda can be added to a recipe involving flour, salt, bran cereal, milk, egg and shortening or vegetable oil

Explanation:

Baking powder is used in a baking recipe as a leavening and a rising agent.

A leavening agent is added in a recipe helps to expand dough or batter mix by releasing bubbles of gas in the dough or batter mix. leavening or raising agents like baking powder, yeast, baking soda etc helps to produce porous baking products.

Baking powder/baking soda is a chemical leavening agent and a combination of an alkali and an acid in a filler base made up of rice or corn flour.

These help to raise the cake or baked product by releasing gas bubbles of carbon dioxide into the mixture. This helps to produce soft, fluffy and spongy cakes.