INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The chemical leavining agent baking soda works because it contains ____
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a strong acid
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a strong base
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carbon dioxide
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sodium chloride
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Explanation:
Detailed explanation-1: -Baking Soda and Baking Powder: Chemical Leavening Agents.
Detailed explanation-2: -Baking Soda and Baking Powder Conversions. Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ΒΌ teaspoon per 1 cup of flour.
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