BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Modern baking powders are combinations of baking soda (sodium bicarbonate) and dry acids or acid salts, usually with starch added for stability in storage.

Detailed explanation-2: -Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing.

Detailed explanation-3: -Leavening is the process of chemically or biologically raising dough to make baked goods. The substances used to make dough airy and porous are known as leavening agents, or leavens. These include air, steam, and carbon dioxide.

Detailed explanation-4: -Leavening adds volume to your baked goods, whether you’re baking bread, cake or cookies. The trapped air that is formed by the leavening process creates a more tender and open crumb in your breads and cakes and provides a more pleasant texture and mouthfeel.