Which gas causes the bread or cake to rise making them soft and spongy? (2024)

FAQs

Which gas causes the bread or cake to rise making them soft and spongy? ›

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

When baking soda is heated it decomposes to produce sodium carbonate water and CO2 gas. 2NaHCO3+Heat → Na2CO3+H2O+CO2CO2 gas produced during the reaction makes the cake or bread spongy and fluffy.

Breads become spongy due to the addition of yeast in their dough. Yeast reproduces rapidly and produces carbon dioxide gas while respiring. This gas fills the dough and increases its volume making it to rise, thus making the bread appear spongy and fluffy.

Final answer: Carbon dioxide gas is given off during the fermentation of sugar and it makes the bread soft and fluffy.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

Carbon dioxide is released when baking soda is added to cake and this makes the cake to rise making them soft and spongy. Q. Baking powder is more commonly used to make cakes or bread "rise".

As baking soda on heating produces carbon dioxide gas which makes bread or cake to rise to make it soft and spongy.

Carbon dioxide is the main gas associated with yeast leavened bread, however, other gases that play a role are ethanol, nitrogen and steam. There is also a small contribution from low molecular weight volatile compounds formed during fermentation.

Due to the addition of yeast in the dough, the bread becomes spongy. Yeast has the capability to reproduce rapidly and produces carbon dioxide while respiring. This gas helps to fill the dough of bread and increases its volume making it rise, thus making the bread spongy and fluffy.

Baking powder is a mixture of baking soda and edible acid like tartaric acid. Baking powder on heating produces carbon dioxide gas which causes bread or cake to rise making it soft and spongy.

What makes a cake moist and spongy? ›

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

The yeast reproduces rapidly in the dough. It ferments the sugar present in the dough into carbon dioxide. The carbon dioxide fills the dough and causes it to increase in volume. This makes the dough rise and the bread thus appears spongy.

The air bubbles and spongy texture of bread are due to which process? Alcoholic fermentation.

When the baking temperature reaches 300 degrees Fahrenheit, the sugar mixed into the batter reacts with the amino acids from the eggs, butter, and gluten. Both the proteins and the sugars break apart and recombine, forming new molecules that give the cake it's toasty aroma and rich golden brown color.

Bread must be baked. In bread, temperatures from 140° to 165° C trigger the Maillard reaction. In this process, sugars and the amino acids in protein undergo multiple chemical reactions to form a variety of new compounds that affect the color, texture, aroma and flavor of bread.