NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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a. Baking Soda
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b. Baking Powder
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c. Yeast
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Both a and b
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Detailed explanation-1: -2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.
Detailed explanation-2: -Leavening agents produce gas (CO2) by a chemical reaction instead of a yeast fermentation. They provide the advantages of convenience and added texture to baked goods. Chemical leavening is used in quick breads, cakes, cookies, and refrigerated biscuit dough.
Detailed explanation-3: -Chemical Leavening Chemical leaveners work by reacting with water, salts, acids, or other substances to produce carbon dioxide, which causes pastry and bread dough to rise. Two of the most commonly used chemical leaveners in baking are baking soda and baking powder.