Question

a) Name two constituents of baking powder
b) How does baking powder differ from baking soda?
c) Explain the action of baking powder in making of cake (or bread). Write the equation involved.

Answer 1

We should know the difference between a baking soda and baking powder to solve this question. Both of them are used in baking food products. The reaction in a baking powder takes place due to the presence of Sodium hydrogen carbonate.

Complete step by step solution:
Baking powder is a chemical compound used to break down sodium and bicarbonate in water. An alkaline solution is formed .i.e. it neutralises acid.
Baking powder is made up of two constituents that are SODIUM HYDROGEN CARBONATE and TARTARIC ACID.
Baking powder is used as a leavening agent which is produced by a mixture of an acid reacting with alkali. These baking acids include tartrates, phosphate, and sodium aluminium sulphate used individually or in combination. Baking powders consist of acids, bases, and buffering agents which prevents the early acid-base reaction.
Baking soda is known as sodium bicarbonate. It is a salt that consists of salt that has a sodium cation $(N{a^ + })$ and a bicarbonate anion $(HCO{{}_3^ - })$ . It is also used as a leavening agent who causes a substance foaming, leading to softening of mixture. It is also called Sodium Hydrogen Carbonate. Bicarbonate is bounded with sodium atoms. When we add water, it dissolves the bicarbonate and reacts with acid to generate $CO{}_2$ .
The key difference between baking powder and baking soda is;
Baking soda has on ingredient (sodium bicarbonate) whereas baking powder includes bicarbonates, and acid salts. Baking powder contains monocalcium phosphate, which reacts with $NaHCO{}_3$ when heated and wetted. Baking soda lacks monocalcium phosphate. Baking Soda reacts immediately with acid whereas baking powder doesn’t react with acid.Baking soda has a short leavening process. Leavening process increases by adding the second acid for baking powder.
When the dough is prepared for the making of cake or bread, baking powder is mixed with water where sodium hydrogen carbonate reacts with tartaric acid which evolves $CO{}_2$ . The $CO{}_2$ is trapped in the dough and bubbles out slowly. Leading to soft and spongy cake.
$NaHCO{}_{3(aq)} + {H^ + }{}_{(aq)} \to N{a^ + }{}_{(aq)} + CO{}_{2(g)} + H{}_2O{}_{(l)}$

Note:
In the given equation above, the ${H^ + }$ is from the tartaric acid $N{a^ + }$ is from sodium tartare.It is used to increase the volume and soften the texture of the baking food products.It works by releasing the carbon dioxide gas present in the batter.