what will happen if yeast is added to cake batter? Why does this happen?
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If yeast is added to a cake batter, after some time the batter turns fluffy with air pores in it. This is because yeast, a fungus, performs fermentation. As a product of fermentation (anaerobic respiration) CO2 is released and this causes the air pores in the batter, which makes it fluffy.
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In 1933, P. Duff and Sons, a Pittsburgh molasses company, patented the first cake mix after blending dehydrated molasses with dehydrated flour, sugar, eggs, and other ingredients.
Explanation:
In 1933, P. Duff and Sons, a Pittsburgh molasses company, patented the first cake mix after blending dehydrated molasses with dehydrated flour, sugar, eggs, and other ingredients.
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