BIOMOLECULES AND ENZYMES

Detailed explanation-1: -CO2 creates the light and fluffy texture in baked goods by filling the batter with pockets of gas as it bakes. Carbon dioxide also happens to be one of the major gases responsible for leavening in baking. In cakes, it comes from the reaction of sodium bicarbonate under acidic conditions.

Detailed explanation-2: -When you combine baking soda with an acid like vinegar or buttermilk, the mixture fizzes. That’s a chemical reaction, producing bubbles of carbon dioxide gas. These bubbles of carbon dioxide make baked goods light and fluffy, by lifting the batter as it bakes.

Detailed explanation-3: -Baking soda is also called bicarbonate of soda or sodium bicarbonate. When combined with an acid, carbon dioxide gas forms, producing bubbles that make the dough or batter rise.

Detailed explanation-4: -Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda).

Detailed explanation-5: -Baking powder is a dependable, high-quality chemical leavener. To be effective, all baking powders rely on the reaction between one or more acids on sodium bicarbonate to produce carbon dioxide gas. Just as with yeast leavening, the presence of carbon dioxide gas creates air bubbles that cause the product to rise.