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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.
Most baked products are leavened by the expansion of the batter or dough. Leavening results in baked products with a larger volume with an open, porous texture. The three major leavening gases are air, steam, and carbon dioxide gas. Other leavening agents include ethanol and ammonia gas. Ethanol, which is a by-product of yeast fermentation, has a leavening effect in yeast-leavened products such as bread and rolls when it vaporizes during baking in the oven.