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Why may a cake not rise properly if baking powder has no mild acid?

Answer and explanation

Correct answer: The reaction producing carbon dioxide will be reduced

The governing concept is the acid–carbonate reaction used in baking. Baking powder contains baking soda and a mild edible acid. When moistened and heated, the acid reacts with sodium hydrogen carbonate and releases CO₂, whose bubbles expand and make the batter rise. Without enough acid, less CO₂ is produced, so option A is correct; chlorine formation, salt conversion, and metallic water are irrelevant.

Related tags

Baking PowderBaking SodaCarbon DioxideAcidsBasesAnd SaltsAcids Bases And SaltsChemical Substances – Nature And BehaviourChemical Substances Nature And BehaviourScience

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