Interview With Expert (Topic: Cooking)

[morganoc15]

Hi,
I'm doing an experiment that compares how muffins baked with baking soda, baking powder, and yeast compare. Thank you for your time answering my questions.

1. How do leavening agents affect baking?
2. What is the difference between baking soda, baking powder, and yeast?
3. How do these three ingredients affect the recipe they are added in?
4. Do you think that substituting the baking soda will affect the amount of time the muffins need to bake for?
5. Do you think that the batters of all three batches will look similar or different? Why?

Thank you for helping me with my experiment.

[deleted-71827]

Hi!
I've compiled a bunch of helpful websites which should help you answer those questions:
1. http://www.1920-30.com/cooking/bread/le ... gents.html
2/3. http://answers.yahoo.com/question/index ... 940AA0Itnp
4. http://chemistry.about.com/cs/foodchemi ... baking.htm
http://www.wisegeek.com/what-is-the-dif ... powder.htm
5. http://www.switcheroo.com/Leaven.html
Hope this helps, best of luck on your project!