Creative Cupcakes

On May 13, 2013 by LF

The purpose of our Food Action Project was to look more deeply into chemical reactions and their impact on the food we bake. We focused specifically on leavening agents, such as baking soda and baking powder. We learned that these leavening agents are what helps our food, in this case cupcakes, to rise in the oven. We wrote a research paper about an experiment we conducted involving the substitution of different leavening agents, using the pH scale. I am happy with the result of my paper and the fact that I was able to complete this assignment with the help of my classmates. To find out more about my research, feel free to read my paper below:





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