Chemistry and the Food industry

The video explores the role of simple chemistry in food production, focusing on self-raising flour. It explains how baking powder, primarily sodium hydrogen carbonate, is used to make flour rise. The thermal decomposition of baking powder releases carbon dioxide, which helps cakes rise. The video also discusses how baking powder reacts with acids, such as lactic acid in sour milk, to produce more carbon dioxide, resulting in lighter cakes. The video concludes by comparing the efficiency of thermal decomposition and acid reactions in generating carbon dioxide.

What is self-raising flour and how is it different from plain flour?

Explain the thermal decomposition of sodium hydrogen carbonate and its significance in baking.

Describe the experiment that demonstrates the production of carbon dioxide from sodium hydrogen carbonate.

How does the reaction between acid and sodium hydrogen carbonate differ from its thermal decomposition?

What role does lactic acid play in the baking process when using sour milk?