LEAVENING METHODS
This type of leavening incorporates air physically by whipping egg whites or cream.
Mechanical Leavening
This carbohydrate is a monosaccharide with the formula C₆H₁₂O₆.
What is glucose?
This functional group has the formula –OH.
What is a hydroxyl group?
The approximate molar mass of water is this value in g/mol.
What is 18 g/mol?
This is the percent of oxygen (approximately) in water.
89%
This leavening method relies on sodium bicarbonate reacting with an acid to produce gas.
What is chemical leavening
This carbohydrate is a disaccharide made of two monosaccharides bonded together and has the formula C₁₂H₂₂O₁₁.
What is sucrose?
This functional group has the formula –COOH and is found in organic acids.
What is a carboxyl group?
The approximate molar mass of carbon dioxide is this value in g/mol.
What is 44 g/mol?
This element makes up approximately 57% of the mass of sodium bicarbonate
What is oxygen?
This leavening method depends on yeast metabolizing sugars to produce carbon dioxide.
What is biological leavening/fermentation
This polysaccharide is made of repeating glucose units and serves as plant energy storage.
What is starch?
This acid gives yogurt its mild, creamy sour flavor.
What is lactic acid?
This is the molar mass (to two decimal places) of ammonium nitrate, NH₄NO₃.
What is 80.06 g/mol?
Methane (CH₄) contains approximately this percent hydrogen by mass.
This leavening method causes rise because water changes phase and expands rapidly at high temperature, such as in Yorkshire pudding.
These two monosaccharides share the same molecular formula but differ in structure.
What are glucose and fructose?
This acid is responsible for the sharp, vinegary flavor in certain sourdough breads and vinegar.
What is acetic acid?
This is the molar mass (to two decimal places) of sodium bicarbonate, NaHCO₃.
What is 84.01 g/mol?
Sucrose is 51.42% oxygen by mass. In 250 g of sucrose, this is the mass of oxygen present (rounded).
What is about 128.6 grams?