Why does came become fluffy after adding baking soda ?

Question

Answer

Because Baking sodacauses the cake mixture to expand, allowing air in. It isthis air which causes the cake to become fluffy.

Answer

Baking powder is added to the flour while preparing the dough for the cakes. When baking powder mixes with water, then the sodium hydrogen carbonate reacts with tartaric acid to evolve carbon dioxide gas which gets trapped in the wet dough and bubbles out slowly making the cake to rise and hence 'soft and spongy'.

Answer

**Why does cake become fluffy after adding baking soda?**

When baking a cake, adding baking soda is a crucial step that helps create a fluffy and light texture. Baking soda, also known as sodium bicarbonate (NaHCO3), is a chemical leavening agent used in baking. It reacts with other components of the cake batter, resulting in the release of carbon dioxide gas bubbles.

**Leavening Agents in Baking:**
Baking can be broadly categorized into two types: chemically leavened and mechanically leavened. In chemically leavened baking, leavening agents like baking soda and baking powder are used to create a rise in the dough or batter. On the other hand, mechanically leavened baking relies on physical methods such as whisking or beating to incorporate air into the mixture.

**The Role of Baking Soda:**
Baking soda is an alkaline compound that reacts with acids, such as buttermilk, vinegar, lemon juice, or yogurt, in the cake batter. This reaction is known as an acid-base reaction or neutralization reaction. Baking soda neutralizes the acidic components in the batter, resulting in the formation of carbon dioxide gas, water, and a salt.

**Formation of Carbon Dioxide Gas Bubbles:**
When baking soda reacts with an acid, it produces carbon dioxide gas bubbles. These bubbles get trapped in the cake batter, causing it to rise and become fluffy. The carbon dioxide gas expands during baking due to the heat, resulting in a light and airy texture in the final cake.

**Importance of Baking Soda in Cake Texture:**
The presence of baking soda in cake batter is essential for achieving the desired texture. Without the leavening action of baking soda, the cake would be dense and heavy. Baking soda helps create air pockets within the batter, which gives the cake a fluffy and soft texture.

**Considerations:**
While baking soda is an essential ingredient for fluffy cakes, it is crucial to use it in the right proportion. Too much baking soda can lead to an off-flavor or a metallic taste in the final product. Therefore, it is important to follow a recipe's instructions carefully and measure the baking soda accurately.

To summarize, adding baking soda to cake batter helps create a fluffy texture by reacting with acidic components and releasing carbon dioxide gas bubbles. This leavening action results in a light and airy cake that is enjoyable to eat.

Answer

Because it release carbon dioxide

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