For making cake, baking powder is taken. If at home your mother uses baking soda instead of baking powder in cake.
(a) How will it affect the taste of the cake and why?
(b) How can baking soda be converted in to baking powder?
(c) What is the role of tartaric acid added to baking soda?
Answers
Answer:
Baking soda will create leavening on its own when it is heated, On heating, it is converted into sodium carbonate which is bitter to taste but unless it is balanced with an acidic ingredient, the resulting taste may be metallic.
Baking soda is a base, and these have bitter tastes. If they're not carefully mixed in with an acid that can neutralize them, they result in bitter food.
Thus, If at home your mother uses baking soda instead of baking powder in cake, the taste will be little bitter.
Baking soda is converted to a baking powder by adding tartaric acid and starch to the baking soda. Baking soda is basic in nature and bitter in flavor. As the baking soda reacts to the batter that is produced, it neutralizes the bitter taste of the baking powder to give rise to carbon dioxide and water as moisture.
Tartaric acid is added to neutralize the sodium carbonate formed on heating by the decomposition of Sodium hydrogen carbonate.
(a) If baking soda is used for making cake in place of baking powder, then cake will taste bitter since there is no tartaric acid available to neutralise sodium carbonate formed.