Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations.
Ruvan de GraafKiernan CroughIsaac SteinerReuben HudsonPublished in: Journal of chemical education (2022)
A culinary exploration of the role of CO 2 in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience.
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