Devising New Food Recipes Is More Successful When the Chefs

Essay

Devising new food recipes is more successful when the chefs understand basic food chemistry.For example, to create a new cake recipe, one must understand the role of both acids and bases in leavening (rising, or trapping of tiny gas bubbles as dough is baking, to provide the characteristic texture).The principle is to incorporate baking soda (NaHCO₃)into an acidic batter, causing a chemical reaction resulting in gas production.Looking at the chemical formula, which gas do you think is formed? Summarize the chemical reaction that occurs in a cake batter that contains NaHCO₃ and vinegar or acetic acid (produces acetate when ionized: CH₃COO⁻ + H⁺).What would happen to your cake if you didn't use enough baking soda? What would happen if you forgot to acidify your batter with vinegar or a similar food acid?