Which of the following makes bread soft and spongy when baking soda is added?
Sodium salt of acid
NaHCO₃
CO₂
H₂O
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This question was previously asked in
UPSC CAPF – 2022
In the presence of heat or an acidic ingredient (like those often found in dough or baking powder), baking soda undergoes a chemical reaction that produces carbon dioxide (CO₂) gas.
The main reactions are:
1. Decomposition by heat (slow without acid): 2NaHCO₃(s) → Na₂CO₃(s) + H₂O(g) + CO₂(g)
2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk/yogurt): NaHCO₃(s) + H⁺(aq) → Na⁺(aq) + H₂O(l) + CO₂(g)
The carbon dioxide gas gets trapped within the gluten matrix of the dough, causing it to expand and rise. This creates small air pockets, which give the bread or cake a light, fluffy, soft, and spongy texture.