Why cake or bread swells on adding baking powder?write chemical eq.
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Answered by
107
a) Baking powder consists of mixture of sodium bicarbonate (baking soda) and mild acid tartaric acid.
b)
White powder that is used for baking is called - baking powder.
It is a mixture of a weak alkali and a weak acid and is used to increase the volume of baked goods. It can also lighten the texture of the cake or bread. Baking power releases carbon dioxide gas into the batter. This causes bubbles that expand and make the batter less dense.
The chemical formula of baking powder is NaHCO3(baking soda) CaHPO4 2H2O(calcium acid phosphate) (C6H10O5)n(starch).
b)
White powder that is used for baking is called - baking powder.
It is a mixture of a weak alkali and a weak acid and is used to increase the volume of baked goods. It can also lighten the texture of the cake or bread. Baking power releases carbon dioxide gas into the batter. This causes bubbles that expand and make the batter less dense.
The chemical formula of baking powder is NaHCO3(baking soda) CaHPO4 2H2O(calcium acid phosphate) (C6H10O5)n(starch).
Answered by
144
Cake or bread swells on adding baking powder due to the production of carbon dioxide.
NaHCO3 + H+ ions ----------> CO2 + H2O + Sodium salt of
(From any mild acid) acid
NaHCO3 + H+ ions ----------> CO2 + H2O + Sodium salt of
(From any mild acid) acid
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