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motheFor the preparation of cakes, baking powder is used. If at home youruses baking soda instead of baking powder, how will it affect the taste of thecake and why ?How is baking soda be converted into baking powder ?What makes the cake soft and spongy? |
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Answer» (a) The advantage of using baking powder is that tartaric acid present in baking powder reacts with sodium carbonate produced during decomposition and neutralizes it. If only sodium hydrogen carbonate (baking soda) is used in making cake, then sodium carbonate formed from it by the action of heat (during baking) give a bitter taste to cake. (b) By adding tartaric acid to baking soda we can form baking powder. (c) Tartaric acid neutralises the sodium carbonate formed during decomposition hence, making the cake tasty and not bitter in taste. |
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