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Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations
[Image: see text] 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 ph...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society and Division of Chemical Education, Inc.
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909451/ https://www.ncbi.nlm.nih.gov/pubmed/35287270 http://dx.doi.org/10.1021/acs.jchemed.1c00896 |