CameraIcon
CameraIcon
SearchIcon
MyQuestionIcon
MyQuestionIcon
Question

What causes cakes and pastries to be light and fluffy?


Open in App
Solution

Baking soda:

  • Sodium bicarbonate NaHCO3 is commonly known as Baking soda.
  • It is a white crystalline solid but also appears as a fine powder.
Sodium Bicarbonate (NaHCO3) - Structure, Properties, Uses

Uses of baking soda in cakes and pastries:

  • Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it.
  • When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated.
  • Upon activation, Carbon dioxide CO2 is produced, which allows baked products to rise and become light and fluffy.

flag
Suggest Corrections
thumbs-up
0
BNAT
mid-banner-image