Question

Why does cake or bread swell up on adding baking powder write the chemical equation

Answer 1

Baking powder contains both baking soda and an acid or two (such as monocalcium phosphate and/or sodium aluminum sulfate). The acids react with the baking soda in the presence of water and with heat. The reaction releases carbon dioxide in an array of bubbles, which raise the volume of the products they are used in.

Baking soda alone can raise cakes and breads if an acid is added (like buttermilk in Irish soda bread or other acids like citrus juices or vinegar). The reaction also releases carbon dioxide bubbles and raises the product.

The reaction between baking soda and vinegar occurs in a couple of steps but this is the final solution:

Bicarbonate of soda + acetic acid → sodium acetate + water + carbon dioxide

NaHCO3(aq)+CH3COOH(aq)→CH3COONa(aq)+H2O(l)+CO2(g)↑⏐

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