For making cake, baking powder is taken. If at your home mother uses baking soda instead of baking powder in cake.
(a) How will it affect the taste of the cake and why?
(b) How can baking soda be converted into baking powder?
(c) What is the role of tartaric acid added to baking soda?
While making cake if baking soda is used instead of baking powder the cake will taste bitter. Baking soda (NaHCO3) is a base and we know that bases are bitter. In case of baking powder, tartaric acid neutralizes the bitter taste of baking soda. On heating baking powder produces sodium carbonate, carbon dioxide and water. Sodium carbonate makes the cake taste bitter.
2NaHCO3 + Heat ⇨ Na2CO3 + CO2 + H2O
(b) Baking soda can be converted into baking powder by adding tartaric acid and starch.
(c) Tartaric acid produces hydrogen ions when it reacts with water. Hydrogen ions produced by tartaric acid reacts with sodium bicarbonate and gives carbon dioxide which makes the dough soft and fluffy. Tartaric acid also neutralizes sodium carbonate (formed as a result of heating baking soda) to form sodium tartarate that has pleasant smell and good taste.
2NaHCO3 + C4H6O6⇨ 2CO2 + 2H2O + Na2C4H4O6
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