Science, asked by kanahaiyakishore, 1 year ago

an acid'A'with sodium hydrogencarbonate is used in making the cakes fluffy and spongy .It is due to the release of 'B' gas in the reaction . Here 'A'and 'B'are

Answers

Answered by shadowmaster7
8

Answer:

A: tartaric acid

B: carbon di oxide

Explanation:

Answered by varshika1664
0

Answer:

The component A is Tartaric Acid and the component B is Carbon Dioxide or CO₂. When Tartaric acid reacts with sodium-hydrogen-carbonate, it releases carbon dioxide gas, which is used in making the cakes fluffy and spongy.

Explanation:

Baking powder is a combination of tartaric acid and baking soda. When it's miles mixed with water, the sodium hydrogen carbonate reacts with tartaric acid and carbon dioxide gas is formed because of this reaction. This released carbon dioxide gas is trapped withinside the moist dough and bubbles out slowly making the cake gentle and spongy.

Baking powder is used instead of yeast for end products in which fermentation flavors are undesirable, in which the batter lacks the elastic structure to keep the gas bubbles for extra than a couple of minutes and to hurry the manufacturing of the baked goods. As the carbon dioxide is released at a quicker rate via the acid-base response than via the fermentation process, breads made via way of means of chemical leavening are referred to as brief breads.

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