Learn how different ingredients help baked goods rise. This explanation is perfect for kids aged 9 who want to understand the science behind baking.
When we bake, we want our cakes, breads, and other goodies to be fluffy and light. The rising of these baked items is largely due to a few key ingredients that work together in a fun and fascinating way!
Yeast is a tiny living organism that helps dough rise by consuming sugar and producing carbon dioxide gas and alcohol. When you mix yeast into a dough and let it sit (this process is called fermentation), the yeast gets busy and creates bubbles. Those bubbles make the dough expand, leading to a soft and airy result.
Baking powder is a leavening agent used in many baked goods. It contains a mixture of an acid (like cream of tartar) and a base (like baking soda) along with a moisture-absorbing ingredient (like cornstarch). When you mix baking powder with wet ingredients and heat it up in the oven, it creates carbon dioxide gas. This gas forms bubbles in the batter, making it rise!
Baking soda is another leavening agent, but it requires an acid to activate it, such as vinegar, yogurt, or lemon juice. When baking soda comes into contact with an acid and is heated, it also produces carbon dioxide. This reaction helps cakes and cookies to rise and become fluffy.
Eggs play a key role in many recipes. They help in rising because they can trap air when beaten. When you whisk eggs, you’re incorporating air into the mixture. This air expands in the oven and helps the batter rise and become light.
When you bake something, the heat causes water in the batter or dough to turn into steam. As the steam expands, it can help push the batter up, contributing to the rise of your baked goods.
So, whether it’s yeast, baking powder, baking soda, eggs, or steam, each ingredient has a special role in getting your baked items to rise. Understanding how they work together can make baking even more fun and successful!