Question

1) A white powder is added while baking breads and cakes to make them soft and fluffy. What is the Name of the Powder? What are the main ingredients in it? What are the function of each ingredient.

Answer 1

Baking powder is added while 'baking breads'  to make them 'soft and fluffy'.

Explanation:

• The Name of the 'Powder' is  'Baking powder'.

• The 'main ingredients' were 'Baking soda' and an 'edible acid-like tartaric acid'.

• It is a mixture of a 'carbonate or bicarbonate' and a weak acid.

• It is used to increment the 'volume and lighten the texture' of baked items.

• Tartaric acid is a crystalline 'organic acid' that occurs naturally in many fruits.

The function of each ingredients are given below:

• Baking soda is also known as sodium hydrogen carbonate which releases ($CO_2$)  carbon dioxide gas when it was heated and this makes the cake fluffy and soft.

• Tartaric acid withdraws the 'bitter taste' by reacting with the $Na_2CO_3$ formed by the heating of $NaHCO_3$.

Learn more about Baking powder

Why we use baking powder in cake instead of baking soda?

https://brainly.in/question/2668067

If you use baking soda instead of baking powder, how will it affect the taste of the cake and why?

https://brainly.in/question/4336146

Answer 2

Answer:

Explanation:Baking powder. Baking soda and tartaric acid. Y2+1/2 On heating or mixing with water, sodium bicarbonate reacts with hydrogen ion from acid and releases CO2 that makes the cake soft and fluffy.

Tartaric add is used to avoid the bitter taste by reacting with Na2CO3 formed.

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