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Why are most baking ingredients weighed on a scale rather than measured by volume?
Wiki User
∙ 10y ago
Because many of them are powders. The same weight of a powder can have
many different volumes, depending on how much air has been fluffed into it.
For example: When you sift flour, you get more volume out of the sifter than
you put into it, although the sifter obviously doesn't change the weight of the flour.
Wiki User
∙ 10y ago
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What is the mathematical formula for calculating temperature?
Temperature is usually measured, rather than calculated.
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Name 3 things measured in centimeters?
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It is a graph with distance on one axis and time on the other. The distance is measured on graphed on "how far you currently are from a certain starting point", rather than "how fast you are travelling", or something similar...
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You can cook healthy foods by using low-fat ingredients and by baking, boiling, roasting, broiling, grilling or steaming rather than frying.
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What temperature needs a baking soda and vinegar bomb?
The reaction will work at room temperature. Heating the ingredients might make it more reactive, but may also make the vinegar vaporize, which can be rather smelly and offensive to some.
Why doesn't sodium chloride need to be measured on sensitive balance?
Sodium chloride, also known as table salt, can be sprinkled on to taste, rather than weighed on a sensitive balance. The exact amount that you use on your food is seldom important enough to require measurement.
Does forgetting the baking soda change the taste of a cake?
Yes, baking soda adds some saltiness to a cake. But forgetting the baking soda will cause the cake to be flat and dense rather than light and tender.
Why does baking powder work better in small batches rather than fried in a machine?
because sometimes when baking some things can be fried... some cannot
Chemical formula for baking powder?
I have come up with this as an equation for Baking Powder. The chemical formula is as follows:NaHCO3 + NaAl(SO4)2 + CaHPO3 +(Sodium Bicarbonate) + (Sodium Aluminum Sulphate) + (Acid Phosphate of Calcium) + C6H10O5 (Starch or Cornstarch)
Continuous random variables are obtained from data that can be measured rather than counted?
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What is the mathematical formula for calculating temperature?
Temperature is usually measured, rather than calculated.
What is an example of quantitative measurement?
data or information that is measured numerically rather than qualitatively.
Can you use baking soda instead of yeast to make alcohol?
No, you cannot. Baking soda and baking powder (which is just baking soda, a filler and an activating acid) are both designed to rise during the baking process and are chemical reactions that are relatively instant. Yeast, on the other hand, takes some time to rise because it is dependent on the action of a fungus. Yeast, in fact, would be killed by the heat of baking and would not rise at all. Yeast, therefore, is used to raise breads and buns by allowing them to sit usually for several hours before baking. Sodas are used to raise pastries, muffins, etc. more or less instantly during baking. Answer You can't just substitute yeast for the other ingredients, since yeast needs sugar, lard and liquid to be activated. Find a recipe that calls for yeast instead of amending your baking soda/baking powder recipe. Also, for cakes, yeast would give you a fluffier, softer texture which would not be suitable for layers.
Why does adding baking soda to lemon juice decrease the temperature?
The reaction between baking soda and citric acid is a neutralization and therefore endothermic. It absorbs energy from its environment rather than exerting it.
