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Abstract
The cake is a food commonly consumed by people of different ages. It consists of a mixture of fat and sugar, with over other ingredients. In some formulations the use of chemical growth is required. The aim of this study was to analyze chemical growth agents such as baking powder, bicarbonate of soda and mix of both in chocolate cakes. The analysis of specific volume and acceptability fifty untrained judges test were performed. All cakes were accepted in sensory analysis. The sample with baking powder showed the highest and the lowest note in the taste Question on color attribute. The use of sodium bicarbonate of soda caused darkening of the cake dough.
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