WHY IS BAKING POWDER USED IN CAKE BATTER?

[Pages:1]WHY IS BAKING POWDER USED IN CAKE BATTER?

Baking powder contains baking soda (sodium bicarbonate) and a dry acid (cream of tartar or sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. When liquid is added to a baking recipe, these two ingredients react to form bubbles of carbon dioxide gas. The reaction that occurs between sodium bicarbonate (NaHCO3) and cream of tartar (KHC4H4O6) is: NaHCO3 + KHC4H4O6 KNaC4H4O6 + H2O + CO2

TWO TYPES OF BAKING POWDER:

A baking powder that is used today is double acting, which means it reacts to liquid and heat that happens in two stages.

? The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. ? The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.

Single-acting baking powder reacts with a water-based ingredient to form bubbles as soon as the ingredients are mixed. If you wait too long to bake your food or mix it too long these bubbles will escape and your food will fall flat.

WORK CITED: Helmenstine, Anne Marie, and Ph.D.. "Baking Powder - How Baking Powder Works." Chemistry - Chemistry Projects, Homework Helm, Periodic Table. N.p., n.d. Web. 18 Nov. 2012. . Helmenstine, Anne Marie, and Ph.D.. "Difference Between Double-Acting and Single-Acting Baking Powder." Chemistry - Chemistry Projects, Homework Helm, Periodic Table. N.p., n.d. Web. 18 Nov. 2012. .

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