Knowing the volume of evolved gases is helpful to select an optimal leavening agent for a particular application. The comparison of leavening agents, their reactions through the baking process in the modern and attractive way, is presented here. A gas pressure sensor probe was used to monitor the pressure change due to the carbon dioxide produced in the decomposition as a function of time. The experiment is simple to set up, uses nonhazardous materials, and provides students with an opportunity to engage with commonly used household products. It was conducted by over 200 high school students. Both students and teachers found the activity interesting. Students’ engagement was increased by seeing the real-world application of this activity. Most students and teachers recommended this activity to be part of the laboratory practices.

中文翻译：

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发酵剂：通过计算机学习发现的烘焙化学

了解逸出气体的量有助于为特定应用选择最佳膨松剂。本文介绍了膨松剂的比较，它们以现代且有吸引力的方式在烘烤过程中的反应。气压传感器探头用于监测由于分解产生的二氧化碳引起的压力随时间的变化。该实验易于设置，使用无害材料，并为学生提供了使用常用家用产品的机会。它是由200多名高中生进行的。学生和老师都发现这项活动很有趣。通过观看此活动的实际应用，可以提高学生的参与度。大多数学生和老师都建议将此活动作为实验室实践的一部分。