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What types of chemical agents interferes with oxygen utilization at the cellular level?
Blood Agents
What types of chemical agents will the M256A1 Chemical Agent Detector Kit detect?
Nerve Agents (V- and G- types) Blister Agents (CX, HD, L) Blood Agents (AC, CK) Lewisite (L) Mustard (H, HD, HN, and HT)
Is cake baking a chemical or physical change?
It is a chemical change. A chemical change is when you can't take the item back to its original state. Ex. A baked cake can't go back to cake batter.
Use of chemical agents to treat disease?
the first chemical agent used to treat disease was
Which types of chemical agents will the M256A1 Chemical Agent Detector Kit detect?
Blood Blister Nerve
Does naan bread use chemical or natural leavening agents?
does naan bread use chemical or natural leavening agents ?
What are some chemical agent?
Some chemical leavening agents are baking soda and baking powder.
How do you measure Leavening agents?
How do you measure Leavening agents?
Is baking powder and baking soda leavening agents?
yes, both are leavening agents
What is Chemical Yeast - a recipe in the 1080 recipes cookbook calls for it and it does not seem to be yeast?
This is my opinion. What they may be referring to is baking soda, or baking powder, both are chemical leavening agents.
What are some examples of leavening agents?
Some examples of leavening agents include yeast, baking powder and eggs. Leaving agents chemically react to add air and make the food rise.
How do you refresh an old cake mix?
you can't really because the leavening agents or ingredients that make the cake mix rise will not work.
What is chemical formula for leavening?
Pi
What might happen if you leave leavening agents out?
the world will blow up
What is the function of leavening agent?
The function of leavening agents is to cause the baked goods (breads, cakes, etc.) to rise. There are different types of leavening agents, such as yeast, baking powder and baking soda. Eggs are also sometimes used as a leavening agent, especially in some pound cake recipes. Without leavening, the baked goods will not only be flat, but won't taste as good, either.
What is the use of leavening agents in different baked products?
The function of a leavening agent in cooking helps to tenderize the ingredients. The ingredients get softer the longer they soak with the leavening agent.
Should more baking powder be used when baking cakes at sea level?
Although there is a risk that cakes and other baked goods may not rise quite as much when baked at sea level, increasing the quantities of chemical leavening agents used is quite likely to give the baked good a noticeably chemically aftertaste. For example, using too much bicarbonate of soda results in a taste somewhere between salty and chemically. Unfortunately I cannot give you an exact ratio for at what stage chemical leavening agents become noticeable in taste; some people may be able to taste them at far lower concentrations than other people will begin to find them unpleasant. Using cake recipes which get some or most of the leavening from beaten eggs or egg whites is probably a better solution that heaping in more chemical leavening agents. E.g Chiffon sponges.
