When you add water to baking powder the two active ingredients will dissolve

When you add water to baking powder the two active

This preview shows page 87 - 90 out of 97 pages.

When you add water to baking powder, the two active ingredients will dissolve, and form carbon dioxide and it fizzes. o Self- rising flour (Ex: Cake flour) This is used in boxed cake mix. It has the same kind of ingredients as baking powder: monocalcium phosphate and sodium bicarbonate. Calcium phosphate monobasic is another way to say monocalcium phosphate. Video 3 Another use for Sodium Bicarbonate is a cosmetic one: Used on broccoli or on peas, for example, to keep the nice emerald green colour. Porphyrin ring system that’s important in the chemistry of the body: With side chains and the Magnesium (Mg) ion in the middle, it makes chlorophyll; emerald green colour.
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Malka A-R When vegetable are heated, small molecular weight acids in the matrix of those vegetables are given off and a change takes place. The magnesium in the center is replaced by two protons (2 hydrogen ions) and this makes protoporphyrin. The colour of protoporphyrin is another green colour. This is the colour you see in canned peas. Adding a bit of sodium bicarbonate to the boiling of the frozen peas , you can maintain the emerald green colour. The taste is the same; it just looks prettier. Next video will be a demo showing how to maintain the nice emerald green colour of peas when cooking them by using sodium bicarbonate Video 4 Demo: Professor Harp boils to pots of frozen peas. In one pot, he adds Sodium Bicarbonate, in the other he doesn’t add anything. The frothing (small bubbles at the surface) shows the neutralization of the acids in the peas. The frothing is only seen in the pot with sodium bicarbonate. The frothing is very much carbon dioxide being given off. Result: The peas that had sodium bicarbonate added to them have a nice emerald green colour, while the peas cooked with nothing else have the green colour you see in green peas.
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Malka A-R Video 5 B. Vegetables: Other vegetables with interesting and excellent color: Peppers: Seen in the ripening of peppers The red is Anthocyanines The green is Chlorophyll As the peppers ripen, the anthocyanines take over and masks the green colour. Red peppers are essentially green peppers that are riper. Tomatoes: This same transformation takes place, stimulated by the molecule ethylene being given off in the ripening of tomatoes. The chlorophyll is masked by the anthocyanines. Potatoes: - First cultivated in what is now Peru and Bolivia. - Potatoes are now the world’s third biggest staple food. - The UN declared 2008 the International Year of the Potato. - Worldwide production is well over 300 million tons in 150 countries - China produces 70M tons which is about 2/9th of all potatoes - High glycemic index - Medium-sized potato contains: 3g proteins ½ RDA Vitamin C Iron Potassium Zinc - There are colored potatoes as well: In South America, there’s are an enormous variety of colored potatoes - In Canada: Vauxhall, Alberta and Maugerville, New Brunswick claim potato dominance.
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  • Spring '11
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  • Silent Spring, Food coloring, Sucralose, Sugar substitute, E number, Food additive, Malka

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