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 | This is a user sandbox of Durpri. You can use it for testing or practicing edits. This is not the sandbox where you should draft your assigned article for a dashboard.wikiedu.org course. To find the right sandbox for your assignment, visit your Dashboard course page and follow the Sandbox Draft link for your assigned article in the My Articles section. |
During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases. [1]
Notes
- ^ Baik, O. D.; Sablani, S. S.; Marcotte, M.; Castaigne, F. (1999-03-01). "Modeling the Thermal Properties of a Cup Cake During Baking". Journal of Food Science. 64 (2): 295–299. doi:10.1111/j.1365-2621.1999.tb15886.x. ISSN 1750-3841.