Final answer:
The chemical reaction in the production of tortes and flatbreads without yeast often involves baking powder, which reacts to form carbon dioxide gas that causes the dough to rise. Yeast-leavened breads use fermentation to generate CO2 for the same purpose.
Step-by-step explanation:
Chemical Reactions in Baking
The chemical reaction associated with the production of open tortes and flatbreads, which don't use yeast for leavening, often involves the use of baking powder. Baking powder is a mixture that includes sodium bicarbonate (NaHCO3) and an acid like sodium aluminum sulfate (NaAl(SO4)2). Once moistened, these ingredients react to produce carbon dioxide gas (CO2), which causes the dough to rise. An example of such a reaction is:
3NaHCO3 + NaAl(SO4)2 → Al(OH)3 + 2Na2SO4 + 3CO2
For yeast-leavened breads such as artisanal breads, the yeast undergoes fermentation, converting sugar into carbon dioxide gas and alcohol. This process also results in dough expansion and the creation of small holes in the bread, due to the bubbles of CO2.
Thus, whether using baking powder or yeast, the key chemical reaction producing the characteristic texture in breads is the generation of CO2, which creates the rise in the dough.