Physical vs Chemical Changes Physical changes end products can be changed back to what you started with Ex water changes to ice can change back Chemical changes end up with an entirely new product at the end ID: 180355
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Slide1
Leavening Agents Slide2
Physical
vs
Chemical Changes
Physical changes – end products can be changed back to what you started withEx: water changes to ice (can change back)Chemical changes – end up with an entirely new product at the endExample : iron & water = rust (can’t change back)Slide3
Three MOST COMMON Leavening AgentsSlide4
Baking Soda
Chemical change
Baking soda, or bicarbonate of soda
Used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt. The soda (base) combines with the buttermilk (acid), to produce carbon dioxide & the baked goods rise. Slide5
Baking Powder
Chemical change
Used in cookies, quick breads & other baked goods
Made of baking soda & cream of tartar Generally double action - means it releases carbon dioxide when mixed with liquid & when exposed to heatSlide6
Yeast
Chemical change
Fungus
Slow processConverts small amounts of sugars in the dough to carbon dioxide & alcohol – fermentationCarbon dioxide trapped in the dough makes it riseAlcohol evaporates in the ovenSlide7
Steam
Physical change
Water changes to steam to create small bubbles which cause the baking products to riseSlide8
Making Pancakes
Leavening agents – baking soda & baking powder
Buttermilk
vs regular milk pancakesWhich will work the best?And in what combinations do they work best?Let’s find out!