What’s the STEM?
There is a lot of STEM in cooking. In this activity, we are focussing on the chemistry of cooking by analysing the raising agents and how they work. It links very well to the red cabbage chemistry activity but can also be a stand-alone activity.
Baking powder is a mixture of powders – sodium bicarbonate (baking soda) and powdered acid. Most have a filler that helps it stay dry and keeps it fresh. If you eat gluten-free you need to be careful as some baking powder contains wheat products. You can make baking powder by combining baking soda and citric acid powder or tartaric acid powder. Baking soda is alkali and mixing it with acid causes a reaction which releases carbon dioxide which adds the bubbles in cakes, pancakes and, of course, scones.