User:Durpri/sandbox

This is a user sandbox of Durpri. You can use it for testing or practicing edits.
This is not the sandbox where you should draft your assigned article for a dashboard.wikiedu.org course.
To find the right sandbox for your assignment, visit your Dashboard course page and follow the Sandbox Draft link for your assigned article in the My Articles section.

Get Help

During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases. ^[1]

Notes

^ Baik, O. D.; Sablani, S. S.; Marcotte, M.; Castaigne, F. (1999-03-01). "Modeling the Thermal Properties of a Cup Cake During Baking". Journal of Food Science. 64 (2): 295–299. doi:10.1111/j.1365-2621.1999.tb15886.x. ISSN 1750-3841.

[1] Baik, O. D.; Sablani, S. S.; Marcotte, M.; Castaigne, F. (1999-03-01). "Modeling the Thermal Properties of a Cup Cake During Baking". Journal of Food Science. 64 (2): 295–299. doi:10.1111/j.1365-2621.1999.tb15886.x. ISSN 1750-3841.

[1]