Which gas causes the bread or cake to rise making them soft and spongy?a)CO2b)O2c)COd)HClCorrect answer is option 'A'. Can you explain this answer?

Question

Answer

Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy.

Answer

Due to fermentation process...CO2 releases

Answer

Cake or bread contains baking powder or baking soda which when heated releases carbon dioxide gas. And when this carbon dioxide gas is formed , it rises up making the cake or bread spongy.

Answer

CO2 IS THE GAS WHICH RELEASE  in this process

Answer

Correct answer is A

Answer

Answer:

The gas that causes bread or cake to rise and become soft and spongy is carbon dioxide (CO2).

Explanation:

When bread or cake is being prepared, a leavening agent is added to the dough or batter. This leavening agent produces carbon dioxide gas as a byproduct during the process of fermentation or chemical reaction. The carbon dioxide gas gets trapped in the dough or batter, causing it to rise and expand. This process is known as leavening.

Leavening agents:

There are different leavening agents that can be used in baking, including yeast, baking powder, and baking soda. Each of these leavening agents releases carbon dioxide gas in different ways:

1. Yeast: Yeast is a single-celled organism that consumes sugar and produces carbon dioxide as a byproduct through the process of fermentation. When yeast is added to the dough, it feeds on the sugars present and releases carbon dioxide gas, causing the dough to rise.

2. Baking powder: Baking powder is a combination of an acid (such as cream of tartar) and a base (such as baking soda). When baking powder is mixed with moisture (water, milk, etc.) and heat is applied, a chemical reaction occurs. The acid reacts with the base, releasing carbon dioxide gas as a result. This gas helps the dough or batter to rise.

3. Baking soda: Baking soda (sodium bicarbonate) is a base. When combined with an acidic ingredient (such as vinegar, lemon juice, or buttermilk) and moisture, a chemical reaction occurs. This reaction produces carbon dioxide gas, causing the dough or batter to rise.

Importance of carbon dioxide:

The carbon dioxide gas produced during the fermentation or chemical reaction acts as a leavening agent, creating air pockets in the dough or batter. These air pockets give the bread or cake a light and fluffy texture, making it soft and spongy. Without the presence of carbon dioxide, the bread or cake would be dense and heavy.

In conclusion, carbon dioxide gas is the main gas responsible for making bread or cake rise and become soft and spongy. It is released by the leavening agents used in baking, such as yeast, baking powder, or baking soda.

Answer

In the process of making bread or cake yeast powder is used. Which releases CO2 through having anaerobic respiration. The CO2 molecules  which are released wants to come out which ultimately results the rise of bread or cake.

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