In the context of baking a cake, the reactants are the ingredients used in the recipe, and the product is the finished cake. Here are some common reactants (ingredients) and the overall reaction:
Common Reactants:
- Flour (usually all-purpose flour)
- Sugar (granulated sugar or powdered sugar)
- Eggs
- Milk (or other liquid, like cream or water)
- Butter or Oil
- Baking Powder (or baking soda as a leavening agent)
- Salt
- Vanilla Extract (or other flavorings)
Product:
- Cake (the final baked product)
Overall Reaction:
While the baking process involves various complex chemical reactions, the basic idea is that when you mix the reactants and apply heat during baking:
- The flour and other ingredients undergo physical changes and chemical reactions (like the Maillard reaction and caramelization) to create a fluffy, structured cake.
- Leavening agents produce gases (like carbon dioxide) that cause the batter to rise.
- Proteins in the eggs coagulate, and starches in the flour gelatinize, leading to the cake's final texture.
Overall, the reactants transform into the product (the cake) through physical and chemical processes facilitated by mixing, baking, and sometimes cooling.