why excess of sodium bicarbonate in cake cause
to be soapy?
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Baking soda (aka sodium bicarbonate, NaHCO3) acts as a leavening agent via an acid-base reaction. What does this mean? Basically, it makes things fluffy through reaction with another acidic ingredient, like applesauce, buttermilk, honey, brown sugar,
cream of tartar, lemon juice, vinegar, and chocolate. You basic acid typically tastes sour and can donate a H+ hydrogen ion. In this instance, your base is the baking soda. When you react baking soda with something of acid, you make CO2 carbon dioxide gas, which is what is responsible for making things fluffy. The chemical reaction for this is below.
NaHCO3 + H+ → Na+ + CO2 + H2O
cream of tartar, lemon juice, vinegar, and chocolate. You basic acid typically tastes sour and can donate a H+ hydrogen ion. In this instance, your base is the baking soda. When you react baking soda with something of acid, you make CO2 carbon dioxide gas, which is what is responsible for making things fluffy. The chemical reaction for this is below.
NaHCO3 + H+ → Na+ + CO2 + H2O
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