2007-01-18 00:57:09 · 4 answers · asked by linifer74 1 in Science & Mathematics ➔ Chemistry
baking powder contains sodium hydrogen carbonate(NaHCO3) and an acid like tartaric acid. when baking powder is heated sodium hydrogen carbonate decomposes to give carbon dioxide and sodium carbonate. carbon dioxide causes breads and cakes to rise. tartaric acid present in baking powder neutralizes sodium carbonate. if tartaric acid was not present in baking powder the cake will taste bitter due to the presence of sodium carbonate.
it is such a great thing that a powder can do so many things. it doesn't look like it does so many things, when we put it in the cake. right?
2007-01-18 01:31:43 · answer #1 · answered by karikool 3 · 0⤊ 0⤋
Baking powder is sodium bicarbonate, NaHCO3.
When baking dough containing baking powder, you get the following reaction:
2 NaHCO3 -> CO2 + Na2CO3 +H2O
As a result, you get those small cavities throughout the baked product which make it fluffy.
2007-01-18 09:32:46 · answer #2 · answered by jorganos 6 · 0⤊ 0⤋
it's a weak base so when you add an acid it causes bread to rise. it's also used to clean up acid spills.
2007-01-18 13:14:45 · answer #3 · answered by shiara_blade 6 · 0⤊ 0⤋
depends on how you use it.
2007-01-18 09:05:57 · answer #4 · answered by eskew_obfuscation 3 · 0⤊ 0⤋