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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sodium dioxide
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carbon monoxide
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sodium monoxide
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carbon dioxide
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Detailed explanation-1: -Leavening agents such as are used in cake and bread making process because they give out gas which raises the food, lightens and softens it.
Detailed explanation-2: -Baking powder and baking soda are common leavening agents for baking. A leavening agent helps baked goods, such as bread and cake, rise by adding gas bubbles.
Detailed explanation-3: -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. Think about light and airy pancakes. That’s the baking soda at work.
Detailed explanation-4: -Baking powder simply adds carbon dioxide to the equation, providing a more forceful pressure that encourages a dough to spread up and out. Without the well-developed elasticity of a bread dough, the strands of gluten in cookies would sooner snap than stretch, cracking along the surface.