What is the function of vinegar in a cake?

Answer 1

Two uses of vinegar found on internet sites:

(1) "Preservatives such as acetic acid (vinegar) are not necessary but are often added by commercial bakeries to extend the shelf life of bread."

(2) "If your water is very hard, you'll find that a tablespoon of cider vinegar or lemon juice added to the water will make a better bread."

Adding 1TBL of vinegar to every 2.5 cups of flour makes the bread rise faster and gives the bread some of the characteristics of sourdough. It's much better to add a live culture apple cider vinegar such as Braggs rather than distilled (dead) vinegar especially if you're going to give the bread a slow rise (18-24 hours).

Answer 2

Without yeast most bread loaves would be about a quarter of their size. yeast is added to make the bread rise The word is yeast. The question has been answered already.

Answer 3

Vinegar is used as a form of acid in cake batter. The vinegar reacts with baking soda, creating bubbles that then expand and cause the cake batter to rise when baked.

Answer 4

Vinegar (acid) is used in combination with baking soda (base) to create a gas that causes cake to rise.

Answer 5

To see a cool explosion!

Answer 6

Because it can.