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Baked goods have a wide range of characteristics. The ingredients and the relative amounts of each along with mixing and baking techniques determine the properties (appearance, texture, taste, and nutritive value) of the product. For example, leavening agents such as yeast and baking powder cause dough to rise, resulting in a higher, lighter product. This activity investigates the action of baking powder.
This activity was designed for the "Kitchen Chemistry" theme of National Chemistry Week (NCW, November 5-11, 2000), but it could be done at any time. Possibilities are units on acid-base chemistry, "everyday chemistry", or food chemistry, or a cross-curricular activity with a home economics class. It could be combined with related activities and demonstrations.
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