Question

What is baking soda powder chemically? What will happen if we add baking soda in making cake instead of baking powder?

Answer 1

We need to know that the baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.

Complete answer:
Let us start solving this question so it is asked first what is baking soda? Baking soda is a mixture of bicarbonate and a weak acid. It is chemically known as sodium bicarbonate. It has a chemical formula $NaHC{O_3}$. Baking powder works as a leavening agent which is formed by combining an acid and an alkali together.
The advantage of using baking powder is that tartaric acid present in baking powder reacts with sodium carbonate produced during decomposition of and neutralizes it. If only sodium hydrogen carbonate (baking soda) is used in making cake, then sodium carbonate formed from it by the action of heat (during baking) gives a bitter taste to cake. By adding tartaric acid to baking soda we can form baking powder. Tartaric acid neutralizes the sodium carbonate formed during decomposition. Hence, the cake so formed is not tasty and bitter in taste.

Note:
We need to know that the baking powders are made up of bases, acids, and some buffering materials which help in the prevention of early acid-base reactions. Generally, the baking powders that are sold commercially consist of baking soda or sodium bicarbonate along with one or many salts that can produce acidic reactions when dissolved in solvents.