When melting baking soda, flour, and cornstarch, can I relate the acid/base properties to ionic/covalent bonding?This is in relation to my lesson plan posted about mystery powders.
Baking powder is a dry powder like chemical.It is normally used to increase the volume and lighten the mixture of baked materials such as cakes,muffin etc.
When baking powder is mixed with flour it releases carbon dioxide gas through an acid -base reaction causing bubbles.
It is used instead of yeast for end products where fermentation flavors would be undesirable.Baking soda is the source of the carbon dioxide. Baking powders contain both fast- and slow-acting acids .