Baking Powder Chemistry Controlled Assessment Essay Essay

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The chemical name for baking soda: The chemical name for baking soda is sodium bicarbonate and can also be known as Nachos What baking powder contains: Baking powder contains sodium bicarbonate, cream of tartar (potassium batteries) and a starch filler which is added to make sure the baking powder absorbs moisture How baking powder works: Baking powder is a double-acting agent which means it reacts to liquid and heat and happens in two stages (can also stand for a few minutes unlike single-acting agents).

The first reaction takes place when you add asking powder to the batter and it is dampened with water or milk. One of the acid salts responds to the baking soda and forms carbon dioxide. The second and last reaction takes place when the mixture is placed in the oven.

The gas cells expand causing the batter to enlarge. The two stages help by making the batter able to stand for about 15-20 minutes without its leavening power being lost. How baking soda works: When moisture is added to the batter, an acidic component (for example: yoghurt, chocolate, buttermilk or honey etc. The chemical reaction that results is the reduction of bubbles of carbon dioxide which widen under oven temperatures causing the baked product to grow in size. Baking soda is a single-agent which means that the chemical reaction begins immediately when the ingredients are added so recipes with baking soda have to be made immediately or they will become useless and become flat.

Why they are added to recipes in baking? :They are added to recipes because they are leavening agents and are used in batter for, they cause air bubbles (made by stirring, beating or whipping )that expand when cooked at oven temperature; causing the mixture to rise.

The advantages and disadvantages of using baking powder compared to baking soda: Unlike baking soda, an acidic ingredient doesn’t have to be added to baking powder because a powdered acid is already added to the baking powder and also, a starch is added to the baking powder (to absorb moisture and to stop the acid or base from reacting too early) all these components added directly to the baking powder means that there’s no need for any external acids to be added.

Another advantage of using baking powder to using baking soda is that baking powder can be left for a long period of time after being axed in a batter and once the batter is cooked it will still have some bubbles in the mixture because it is a double-acting agent (unlike baking soda which is a single acting agent which means it needs to be baked as quickly as they are mixed if not, they will fall flat) and also because of this, baking powder leavened baked goods are always lighter than those that use baking powder.

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