Question

Cake does not taste due to the presence of:
(A) Sodium carbonate
(B) Tartaric acid
(C) Citric acid
(D) Sodium bicarbonate

Answer 1

To help the cakes and bread rise and get a fluffy and spongy texture, chemical raising agents like sodium carbonates are added that react with the acids that are present in the medium to liberate carbon dioxide that are trapped in the gluten framework and the cake or bread becomes soft or fluffy.

Complete Step by Step Answer
The most commonly added raising agents to the cakes and the breads are baking powder and baking soda. Baking soda is the other name for sodium bicarbonate while the baking powder is a mixture of sodium bicarbonate and sodium tartrate, which when comes in contact with water or milk gets converted to tartaric acid and reacts with sodium bicarbonate to form the carbon dioxide gas.
As this is an acid-base reaction hence the neutralization of tartaric acid by sodium bicarbonate takes place as the cake does not taste bitter.
Therefore, cake does not taste due to the presence of Tartaric acid.
The correct answer is option B.

Note
In cooking, raising agents are also called “leavening agents” or a leaven are different agents that help to raise dough and batters by their foaming action and makes the batter or dough soft, light, and airy. Some of the commonly used biological raising agents include the baker’s yeast, beer, ginger beer, kefir or fermented milk, and sourdough starter.
Some of the examples of the chemical leavening agents include steam and air and the other one being nitrous oxide.