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.
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baking powder is white powder
Baking powder is a mixture composed of baking soda, tartaric acid and starch.
It is used in making cakes, breads and other baked food items. While preparing the dough, baking powder is added to the flour.
When baking powder mixes with water, then the sodium hydrogencarbonate reacts with tartaric acid to evolve carbon dioxide gas which gets trapped in the wet dough and bubbles out slowly making the cake to rise and hence 'soft and spongy'. This gas is also released when the dough is heated due to the decomposition of sodium hydrogencarbonate. The involved equations can be shown as follows:
NaHCO3 + H+ →Na+ + CO2 + H2O
The use of carbon dioxide is to make the cakes and breads fluffy, Tartaric acid is used to neutralize the bitterness of NaHCO3 and starch is used to absorb the extra water released to increases the shelf life of these products.
The white powder is baking powder.
The main ingredients are -
1.Baking soda (NaHCO3)
2.Mild edible acid( Tartaric acid)
Function of Baking soda is that it reacts with tartaric acid wo give CO2 and makes the cake spongy and .If only sodium hydrogencarbonate is used then the cake will be bitter to taste.
So the tartaric acid is used to neutralize the tas
The substance is baking powder (mixture of NaHCO3 and any mild edible acid)
When baking powder is heated or mixed with water, the following reaction takes place:
NaHCO3 + H+ ---> CO2 + H2O + Sodium salt of Acid
Function of Ingredients:
NaHCO3 and H+ ions from any acid combine to form baking sodaCarbon dioxide produced during the reaction causes bread to rise and become spongy.
Baking powder is a mixture composed of baking soda, tartaric acid and starch.
It is used in making cakes, breads and other baked food items. While preparing the dough, baking powder is added to the flour.
When baking powder mixes with water, then the sodium hydrogencarbonate reacts with tartaric acid to evolve carbon dioxide gas which gets trapped in the wet dough and bubbles out slowly making the cake to rise and hence 'soft and spongy'. This gas is also released when the dough is heated due to the decomposition of sodium hydrogencarbonate. The involved equations can be shown as follows:
NaHCO3 + H+ →Na+ + CO2 + H2O
The use of carbon dioxide is to make the cakes and breads fluffy, Tartaric acid is used to neutralize the bitterness of NaHCO3 and starch is used to absorb the extra water released to increases the shelf life of these products.
The white powder is baking powder.
The main ingredients are -
1.Baking soda (NaHCO3)
2.Mild edible acid( Tartaric acid)
Function of Baking soda is that it reacts with tartaric acid wo give CO2 and makes the cake spongy and .If only sodium hydrogencarbonate is used then the cake will be bitter to taste.
So the tartaric acid is used to neutralize the tas
The substance is baking powder (mixture of NaHCO3 and any mild edible acid)
When baking powder is heated or mixed with water, the following reaction takes place:
NaHCO3 + H+ ---> CO2 + H2O + Sodium salt of Acid
Function of Ingredients:
NaHCO3 and H+ ions from any acid combine to form baking sodaCarbon dioxide produced during the reaction causes bread to rise and become spongy.
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