Question

For making cake, baking powder is taken. If at home your mother uses baking soda instead of baking powder in the cake,

(A) how will it affect the taste of the cake and why?

(B) how can baking soda be converted into baking powder?

(C) what is the role of tartaric acid added to baking soda?

Answer 1

Baking soda: Sodium bicarbonate, also commonly known as baking soda, is commonly seen as a white, fine powder and has the chemical formula ${\mathrm{NaHCO}}_3$. The chemical name for baking powder is Sodium hydrogen carbonate.

Baking powder: Baking powder is a complete leavening agent, meaning it contains both Sodium bicarbonate$\left({\mathrm{NaHCO}}_3\right)$ and an acidic ingredient (Monocalcium phosphate$\left(\mathrm{Ca}{\left({\mathrm{H}}_2{\mathrm{PO}}_4\right)}_2\right)$ and Sodium acid pyrophosphate$\left({\mathrm{Na}}_2{\mathrm{H}}_2{\mathrm{P}}_2{\mathrm{O}}_7\right)$). It’s available as a single- or double-acting agent, though double-acting powders are more widely used.

Tartaric acid: Tartaric acid$\left({\mathrm{C}}_4{\mathrm{H}}_6{\mathrm{O}}_6\right)$ is a white, crystalline organic acid. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.

When the mother takes baking soda in place of baking powder in making the cake:

(A) Baking soda effect on the taste of cake:

1. Accidental use of baking soda instead of baking powder, the taste of cake could be bitter, and cake or baked goods won’t be as fluffy.
2. If we use baking soda without acid, the end result is horribly metallic.
3. Baking soda is considered basic on the pH scale, so we need to pair it with something acidic like vinegar or lemon juice.

(B) Conversion of baking soda into baking powder:

1. Tartaric acid is mixed in the Baking soda to convert it into baking powder.
2. This is why Baking soda begins to bubble, releasing Carbon dioxide, whenever it meets vinegar or lemon juice.
3. When Baking soda and acid are mixed into dough or cake batter, the Carbon dioxide gets trapped, causing the batter to puff up and expand and release CO₂ when heated.

(C) The role of Tartaric acid$\left({\mathrm{C}}_4{\mathrm{H}}_6{\mathrm{O}}_6\right)$ added to baking soda:

1. Tartaric acid is added to baking soda to neutralize the sodium carbonate formed on heating by the decomposition of Sodium bicarbonate$\left({\mathrm{NaHCO}}_3\right)$.
2. Since baking soda is basic in nature as it contains Bicarbonate ions in it with Sodium salt$\left(\mathrm{NaCl}\right)$.
3. So to neutralize the excess Alkalinity in baking soda Tartaric acid$\left({\mathrm{C}}_4{\mathrm{H}}_6{\mathrm{O}}_6\right)$ is added so as to neutralize the product i.e. baking powder.
4. It is also added for preservation.