Question

For making cake, baking powder is taken. If you use baking soda instead of baking powder in cake. How will it effect the taste of cake and why? How can baking soda be converted into baking powder?

Answer 1

The advantage of using baking powder is that tartaric acid present in baking powder reacts with sodium carbonate produced during decomposition and neutralizes it.

If only sodium hydrogen carbonate (baking soda) is used in making a cake, then sodium carbonate formed from it by the action of heat (during baking) give a bitter taste to cake.

By adding Tartaric Acid to baking soda, the Baking powder is formed.