The Effect of Different Leavening Agents on the Volume of the Produced Cake
Abstract
Chemical leavening is a process that is utilized in many baked goods in order to develop the properties that make them so coveted. Volume is one of the properties of a cake that can determine its quality. Leavening agents can help determine the final volume of a cake depending on which agents are used. In this investigation we conducted samples consisting of 3 different combinations of leavening agents in order to determine their effect on the volume of cakes. Our combinations consisted of (1) citric acid and baking soda, (2) baking powder as a stand-alone, and (3) vinegar and baking soda. Mean volumes were found to be 1537 cm3, 1742 cm3, and 1184 cm3 respectively. Statistical analysis determined a significant difference (P<0.05) between the volumes of each sample. Samples that used baking powder as the leavening agent produced the highest calculated volume per cake falling within expectations. Citric acid and baking soda also produced higher volumes than vinegar and baking soda which was used as a control group. In order to determine optimal conditions to produce a cake of quality, other properties other than volume must be investigated, however baking powder shows great promise towards producing the most volume per cake.
