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Which of the following edible acids is added to baking soda for making baking powder?
Sodium chloride
Tartaric acid
Lactic acid
Vinegar
Tartaric acid
Baking powder is a mixture of baking soda (sodium bicarbonate, NaHCO3тАЛ) and a mild edible acid, typically tartaric acid. The addition of an acid is necessary to neutralize the sodium carbonate produced during the thermal decomposition of baking soda, which would otherwise make the baked product taste bitter.
Baking powder is a mixture of baking soda (sodium bicarbonate, NaHCO3тАЛ) and a mild edible acid, typically tartaric acid. The addition of an acid is necessary to neutralize the sodium carbonate produced during the thermal decomposition of baking soda, which would otherwise make the baked product taste bitter.
Think of baking soda as the engine that provides the 'lift' (gas), and the edible acid as the control switch that ensures the reaction happens at the right time and doesn't leave a soapy, bitter residue behind.
Baking Soda is 'Base' (NaHCO3тАЛ), so you need an 'Acid' (Tartaric) to balance it: 'Baking' needs 'B-A' (Base-Acid).
NaHCO3тАЛheatтАЛNa2тАЛCO3тАЛ+H2тАЛO+CO2тАЛ тАФ Thermal decomposition of baking soda
NaHCO3тАЛ+H+тЖТCO2тАЛ+H2тАЛO+Na+ тАФ Neutralization reaction in baking powder
When baking powder is mixed with water or heated, the acid reacts with NaHCO3тАЛ to release carbon dioxide gas (CO2тАЛ). The reaction is: NaHCO3тАЛ+H+тЖТNa++H2тАЛO+CO2тАЛтЖС. The evolution of CO2тАЛ gas causes the dough or batter to rise, making the final product light and fluffy.
Baking soda is purely sodium hydrogen carbonate (NaHCO3тАЛ).
Baking powder is a mixture of baking soda and a solid edible acid (like tartaric acid).
The acid neutralizes the sodium carbonate (Na2тАЛCO3тАЛ) formed during heating.
Carbon dioxide gas causes cakes and breads to rise.
Prevents bitter taste in baked goods
Provides a controlled release of gas for better texture
Cake baking
Making fluffy bread and muffins
Sodium chloride is common table salt, which does not induce the rising process.
Lactic acid is found in milk/curd, but tartaric acid is the standard dry ingredient used in commercial baking powder.
Vinegar is a liquid (acetic acid) and is not used in dry baking powder preparations.
B is correct тАФ Tartaric acid is the common edible acid added to baking soda to create baking powder.
Remember that baking soda requires an external acid source (like buttermilk or curd) to release CO2, whereas baking powder is a 'self-contained' system because it already includes the acid.
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