EVERYDAY SCIENCE

Detailed explanation-1: -In baking biscuits and other quick breads, the baking powder reacts to release carbon dioxide bubbles. The carbon dioxide bubbles cause the dough to rise.

Detailed explanation-2: -Baking Soda It’s used to chemically leaven doughs and batters when it is mixed with an acid. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.

Detailed explanation-3: -The rise of dough due to the formation of Carbon-di-oxide bubbles is a chemical change. While adding baking powder to the flour to make biscuits and bread, the baking powder reacts with the flour and water to release Carbon-di-oxide gas. Thus, a chemical reaction takes place.

Detailed explanation-4: -Yeast and sugar produce carbonic gas through fermentation. As the yeast consumes the sugar, it produces alcohol (ethanol) and carbonic gas (carbon dioxide) as waste products. The trapped carbon dioxide makes the dough rise, and the alcohol evaporates during the baking process.

Detailed explanation-5: -The carbon dioxide expands as the dough is warmed, and causes the dough to rise. So yes, there is a chemical reaction taking place, whereby the starches are converted to sugars and subsequently metabolised to carbon dioxide etc.