Make a list of 5 acids and bases found in your kitchen and write their uses
Answers
Answered by
0
SOAPY RESULTS
Cooking with bases is a little trickier, because alkaline substances react with fats in recipes to turn into soap, which is hardly a tasty result. Before modern food processing, indigenous peoples would "cook" maize, or corn, in the alkaline ashes from their cooking fires. The process softened the outer hulls of corn kernels, making them easier to digest and releasing important nutrients.
BAKING SODA LIFTS BATTER
Bases play an essential role in baking for their ability to react with acids and release carbon dioxide gas. Baking soda is the most common base used in cooking. Gas bubbles form in batter or dough when baking soda combines with any acidic ingredients, such as yogurt, lemon juice or buttermilk. This process is known as leavening, a reaction that causes batter or dough to rise up. However, baking soda can only cause so much lift unless there's a great deal of it in the recipe, which can result in a soapy taste to baked goods. That's why some recipes also call for baking powder, a product that combines baking soda with a powdered acid that reacts with water. "Double-acting" baking powder can be especially helpful because it responds to the oven's heat to create a second chemical reaction, causing even more leavening to the cake or bread.
Cooking with bases is a little trickier, because alkaline substances react with fats in recipes to turn into soap, which is hardly a tasty result. Before modern food processing, indigenous peoples would "cook" maize, or corn, in the alkaline ashes from their cooking fires. The process softened the outer hulls of corn kernels, making them easier to digest and releasing important nutrients.
BAKING SODA LIFTS BATTER
Bases play an essential role in baking for their ability to react with acids and release carbon dioxide gas. Baking soda is the most common base used in cooking. Gas bubbles form in batter or dough when baking soda combines with any acidic ingredients, such as yogurt, lemon juice or buttermilk. This process is known as leavening, a reaction that causes batter or dough to rise up. However, baking soda can only cause so much lift unless there's a great deal of it in the recipe, which can result in a soapy taste to baked goods. That's why some recipes also call for baking powder, a product that combines baking soda with a powdered acid that reacts with water. "Double-acting" baking powder can be especially helpful because it responds to the oven's heat to create a second chemical reaction, causing even more leavening to the cake or bread.
Similar questions