cake and Dhokla become light and spongy give reason
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Cake becomes light and spongy because of baking powder
Cake becomes light and spongy because of baking powder
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Answer:
For making these food products, flour is used and baking soda is mixed with it. To make dough from this flour, we add water to it.
When we add water to the dough, the baking soda that is present in it undergoes a chemical reaction in which carbon dioxide gas is created.
As a result, the carbon dioxide gas is trapped in the dough and comes out on the form of bubbles making these food products soft and spongy.
Explanation:
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