In this Activity, students investigate the action of leavening agents in baked goods. They first compare the results when leavening agents are added to water, with and without heating. They then prepare biscuits using dough that has been placed in different temperature environments and compare them. Preparing the biscuits requires an oven. The Activity could be used in a unit on acid-base chemistry, "everyday chemistry", food chemistry, or as a cross-curricular activity with a home economics class.
Journal Staff; 2000, 77, 1264A.