Crumb Structure of Red Velvet Cupcakes: Acid-Base Reactions and Leavening Agents

Annie and I have been working on our “Solving a Chef’s Kitchen Dilemma” project with Lori Davidson from the Claflin Bakery on campus. We have been investigating the effects of chemical leaveners on the crumb structure and overall texture and taste of the bakery’s famous red velvet cupcakes. We are researching acid-base reactions and the correct balance and neutralization of the acidic components of the recipe, mainly vinegar (acetic acid), and the basic components, baking soda (sodium bicarbonate). Lori’s original recipe, we found, did not have enough base (1/4 teaspoon baking soda) to counteract the amount of acid present (1 tsp vinegar).  We conducted 3 trials last week and the results were quickly visible. Check out our photos in our google drive folder!

 

 

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *