Temple University Sites
The most common leavening agents in cookies are either baking soda or baking powder. Essentially, each of these ingredients performs the same task; reacting to create CO. 2 bubbles to hold up the gluten network and give cookies their puff.. Baking soda, or sodium bicarbonate, reacts by the following reaction in heat: 2NaHCO 3 H 2 O + CO 2 + Na 2 CO 3.The CO 2. gas … ................
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