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Thermal cracking. In thermal cracking, high temperatures (typically in the range of 450Â°C to 750Â°C) and pressures (up to about 70 atmospheres) are used to break the large hydrocarbons into smaller ones. Thermal cracking gives mixtures of products containing high proportions of hydrocarbons with double bonds - alkenes.
A product of this chemical reaction is carbon dioxide gas, the leavening for the baked product. As the batter bakes, the carbon dioxide produced by the baking powder makes bubbles in the batter. The bubbles are trapped by the surrounding structure of the batter, mainly supported by proteins in the flour and eggs.