Cooking Lite - which gases are used to make mixtures light and rise?

which gases are used to make mixtures light and rise?

Posted on Feb 03, 2011 under Cooking Lite

(in the sense of cooking.)

i was thinking carbon dioxide.
but the question says ‘gases’ so any ideas?

and on the subject of carbon dioxide, does anyone know the two ways to produce it in a mixture?

dire_mond - said
February 3 2011 @ 22:51
In cooking the gas that is produced by yeast is Carbon Dioxide. Also baking soda produces the same gas.
It is NOT a light gas however, it is simply produced and trapped in the food as it is heated and causes bubbles to form, which expand due to heating and push the food (Bread/cakes etc) upwards.
"Light" gases that float on earth need to be lighter than "air" which is mainly Nitrogen that has a Relative Molecular mass of 28 (Diatomic molecule so twice Nitrogen 14). Oxygen is slightly lighter but not sufficiently so, Hydrogen is the lightest at 2 (also diatomic) but is explosive so Helium (4 and monatomic) is used in balloons.
cdash77 - said
February 3 2011 @ 22:51
Hydrogen and helium are very light gases. Carbon dioxide is not.
Kushagra - said
February 3 2011 @ 22:51
in terms of cooking………….. as the guy earlier said it is completely true
but as far as i think
in terms of cooking carbon dioxide is the easiest accessible gas
so it is used to mk thngs rise
n also tellng u jst out of curiosity
tht
u knw wen they mk bread
the bakers…………. they add yeast tht produces carbon dioxide to mk the dough rise
so carbon dioxide mks the thngs rise in the kitchn