The ingredients in a cake, that make it light and fluffy, are the proteins from the eggs and flour. If you are using egg whites and beating them, the air thatâ??s incorporated in them will also add to the lightness of the cake.
Leavening agents are used in baked products to make them light and porous. These ingredients include yeast, baking powder, egg whites, and baking soda.
baked
Yeast - dried and fresh, Whipped Egg whites/yolks, Creamed butter and sugar, Baking Powder, Bicarbonate of Soda.
The function of a leavening agent in cooking helps to tenderize the ingredients. The ingredients get softer the longer they soak with the leavening agent.
The reactants (ingredients) of photosynthesis are water, light, and carbon dioxide (CO2). The products are glucose (a simple sugar) and oxygen.
Eggs act as an emulsifier (meaning they help liquids and fats combine together), and they also act as a leavener (meaning they help make baked goods light and airy). In addition, they give baked goods a subtle yellow colour.
No. It is a fine grained extrusive volcanic rock that is light in color. It is usually not porous.
Pumice. It floats on water due to its vesicular structure.
It has to make two products, Those are ingredients of the dark reaction.
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pumice
Pumice is an example of this
6CO2 + 6H2O (+ light energy) → C6H12O6 + 6O2 Ingredients: CO2, H2O, Light