Below are described three methods through which breads are leavened (risen). Which of them are chemical changes?

Chemistry & Chemical Reactivity
10th Edition
ISBN:9781337399074
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter20: Environmental Chemistry-earth's Environment, Energy, And Sustainability
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Below are described three methods through which breads are leavened (risen). Which of them are chemical changes?

 
1. Yeast breads: Yeast added to flour and water digests carbohydrates from the flour and produces carbon dioxide (CO2) which forms bubbles in the flour water mixture.

 
2. Quick Breads: Flour, water, baking soda (NaHCO3) and a source of acid, are mixed and baked. The baking soda interacts with acids and heat in the batter to release carbon dioxide (CO2) gas, forming bubbles in the mixture.

 
3. Flat Breads: A mixture of flour and water are exposed to high heat, causing the water to evaporate quickly, forming bubbles in the mixture.

 

A)yeast breads
B)quick breads
C)flat breads
D)yeast breads and quick breads
E)quick breads and flat breads
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