FOR MAKING CAKE , BAKING POWDER IS TAKEN .IF AT HOME YOUR MOTHER USES BAKING SODA INSTEAD OF BAKING POWDER IN CAKE THEN HOW WILL IT EFFECT THE TASTE OF THE CAKE AND WHY ?HOW CAN BAKING SODA BE CONVERTED INTO BAKING POWDER ?
FOR MAKING CAKE , BAKING POWDER IS TAKEN .IF AT HOME YOUR MOTHER USES BAKING SODA INSTEAD OF BAKING POWDER IN CAKE THEN HOW WILL IT EFFECT THE TASTE OF THE CAKE AND WHY ?HOW CAN BAKING SODA BE CONVERTED INTO BAKING POWDER ?
Both baking powder(Na2CO3) and baking soda(NaHCO3) is used in preparation of cake. These are leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. Excess use of both baking powder and baking soda spoil the cake.Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda is about four times as strong as baking powder. Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked.
Baking soda can be converted to baking powder simply by heating above 50°C. Chemical equation as follows:
- 2 NaHCO3 → Na2CO3 + H2O + CO2
Both baking powder(Na2CO3) and baking soda(NaHCO3) is used in preparation of cake. These are leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. Excess use of both baking powder and baking soda spoil the cake.Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda is about four times as strong as baking powder. Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked.
Baking soda can be converted to baking powder simply by heating above 50°C. Chemical equation as follows:
- 2 NaHCO3 → Na2CO3 + H2O + CO2
