Hypoxia and Medicine

Why do items like cake mixes have different measurements and baking temperatures in high altitudes?

I always see on brownie mixes to add more or less water, oil, eggs, etc. when you are cooking at higher altitudes

Public Comments

1. because the air is thiner the higher up you go and the cake won't come out right unless it is changed
2. its because they dry out easier!!
3. A few things happen the higher one goes in elevation: Water boils at a lower temperature. Liquid evaporates faster, leaving a higher concentration of sugar and fat in a batter, which weakens it. There's less atmospheric pressure so leavening gases expand more quickly. With no structure to hold a batter up, it rises quickly, then collapses. To strengthen a batter, you may add a little more flour, or more egg (use extra-large eggs instead of the size called for in the recipe). You can also reduce the ingredients that weaken a batter — sugar and fat.
4. Because the air is thinner. It wouldnt appear that the air quality should play a role in baking, but try baking a cake in the deep south, its definately an art.