Chemical Reactions Comic ~PART 2~

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  • FLOUR
  • Now that we have all of our ingredients out, we have to mix certain amounts of each ingredient together to result in a gooey cake batter.
  • Ok.
  • Now that we have our gooey cake batter, we have to put into a baking pan and put it into the oven so we can bake it.
  • The gluten from the batter before creates elasticity and that chemical reaction helps the cake keep the pan shape when the baking occurs.
  • With too much gluten, the cake is too tough but without it, the whole entire cake would just crumble up after you bake it. That is why the gluten is so essential to the cake. The baking powder gives the cake airiness. CO2(Carbon Dioxide) creates air bubbles in the cake which causes it to become fluffy.  Without the eggs, the cake would not be able to bind together.
  • Fats in the cake like vegetable oil and butter make the cake more moist than chewy. After the cake has been completely baked and it has been through all of the chemical reactions, it will mostly likely be frosted and then eaten.
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