Question

If Baking Soda is used instead of Baking Powder then: a) how will it affect the taste of cake and why? b) how can Baking soda be converted into baking powder?

Answer 1

They're both white powders. They're both used in baking. Both substances are leavening agents, substances that release gas bubbles and puff up dough so it's fluffy instead of flat. Both have the same look and texture, but they are used differently. What's the chemistry behind that? Baking Soda and Powder As everyone knows from early chemistry class, baking soda fizzes over the sides of a jar when it's combined with vinegar. The sodium bicarbonate and the acid in the vinegar swap a few molecules, resulting in carbonic acid. Carbonic acid causes the slightly acidic lemony taste in mineral water, and is present in almost all carbonated beverages. It breaks down quickly into water and carbon dioxide. In soft drinks, that carbon dioxide fizzes to the top. In baked goods it does the same, but more slowly, expanding bubbles all the way through the dough and causing it to rise. It doesn't have the massive reaction that we see in vinegar, because people rarely make, say, vinegar brownies. More often there are weak acids in the baked goods, like chocolate, buttermilk, or honey, and the baking soda fizzes slowly. Baking powder is another matter. It's baking soda, with cream of tartar is mixed into the soda. When moistened, the two ingredients react more automatically and violently, fluffing up the baked goods right away. In most modern baking powders, there's also a second ingredient, sodium aluminum sulfate. It doesn't react right away, but breaks down into an acid when heated, leading to a second boost of bubbles.