Читать книгу Food Chemistry - Dennis D. Miller - Страница 28

After completing this exercise, students will be able to:

1 Write balanced chemical equations showing the production of CO2 in various chemical leavening systems.

2 Determine, experimentally, the rates of CO2 release from selected leavening systems.

3 Select a chemical leavening system suitable for making biscuits, muffins, and other baked products.

4 Use the ideal gas law to calculate the volume of available CO2 in a leavening system.

5 Calculate the weight of a given leavening acid required to neutralize a given amount of NaHCO3.