Why does volume of bread and cakes increases when it is baked?

asked Jan 22, 2014 in Physics by amrutha (167 points)

1 Answer

answered Sep 14 by sunnyfarah (1,200 points)

During baking the volume of the bread and cake increases because of usuage of typical leavening agent  and five levels of constant baking temperatures (200, 225, 250, 275, 300oC).

The volume of the bread also increases or expands because of the following reasons:
1. Air incorporation (While mixing the dough, the air mixes with the batter)
2. Carbon dioxide (CO2) production which is because of either chemical agent or by fermentation. 
3. Water vaporization (vapourization). This happens during baking.


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