{"id":90710,"date":"2025-06-01T10:35:04","date_gmt":"2025-06-01T10:35:04","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=90710"},"modified":"2025-06-01T10:35:04","modified_gmt":"2025-06-01T10:35:04","slug":"which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/","title":{"rendered":"Which of the following makes bread soft and spongy when baking soda is"},"content":{"rendered":"

Which of the following makes bread soft and spongy when baking soda is added?<\/p>\n

[amp_mcq option1=”Sodium salt of acid” option2=”NaHCO\u2083” option3=”CO\u2082” option4=”H\u2082O” correct=”option3″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC CAPF – 2022<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nThe correct answer is C, CO\u2082.
\n<\/section>\n
\nBaking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as a leavening agent.
\nIn 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 (CO\u2082) gas.
\nThe main reactions are:
\n1. Decomposition by heat (slow without acid): 2NaHCO\u2083(s) \u2192 Na\u2082CO\u2083(s) + H\u2082O(g) + CO\u2082(g)
\n2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk\/yogurt): NaHCO\u2083(s) + H\u207a(aq) \u2192 Na\u207a(aq) + H\u2082O(l) + CO\u2082(g)
\nThe 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.
\n<\/section>\n
\nWhile NaHCO\u2083 is the source of the leavening action, it is the carbon dioxide gas produced from its reaction or decomposition that physically causes the dough to rise and become soft and spongy. Sodium carbonate (Na\u2082CO\u2083), formed from heat decomposition, can leave a slightly soapy taste if not neutralized by an acid.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Which of the following makes bread soft and spongy when baking soda is added? [amp_mcq option1=”Sodium salt of acid” option2=”NaHCO\u2083” option3=”CO\u2082” option4=”H\u2082O” correct=”option3″] This question was previously asked in UPSC CAPF – 2022 Download PDFAttempt Online The correct answer is C, CO\u2082. Baking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as … <\/p>\n

Detailed SolutionWhich of the following makes bread soft and spongy when baking soda is<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1085],"tags":[1108,1202,1096],"class_list":["post-90710","post","type-post","status-publish","format-standard","hentry","category-upsc-capf","tag-1108","tag-acid-base-and-salt","tag-chemistry","no-featured-image-padding"],"yoast_head":"\nWhich of the following makes bread soft and spongy when baking soda is<\/title>\n<meta name=\"description\" content=\"The correct answer is C, CO\u2082. Baking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as a leavening agent. 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 (CO\u2082) gas. The main reactions are: 1. Decomposition by heat (slow without acid): 2NaHCO\u2083(s) \u2192 Na\u2082CO\u2083(s) + H\u2082O(g) + CO\u2082(g) 2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk\/yogurt): NaHCO\u2083(s) + H\u207a(aq) \u2192 Na\u207a(aq) + H\u2082O(l) + CO\u2082(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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Which of the following makes bread soft and spongy when baking soda is\" \/>\n<meta property=\"og:description\" content=\"The correct answer is C, CO\u2082. Baking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as a leavening agent. 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 (CO\u2082) gas. The main reactions are: 1. Decomposition by heat (slow without acid): 2NaHCO\u2083(s) \u2192 Na\u2082CO\u2083(s) + H\u2082O(g) + CO\u2082(g) 2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk\/yogurt): NaHCO\u2083(s) + H\u207a(aq) \u2192 Na\u207a(aq) + H\u2082O(l) + CO\u2082(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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/\" \/>\n<meta property=\"og:site_name\" content=\"MCQ and Quiz for Exams\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-01T10:35:04+00:00\" \/>\n<meta name=\"author\" content=\"rawan239\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"rawan239\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Which of the following makes bread soft and spongy when baking soda is","description":"The correct answer is C, CO\u2082. Baking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as a leavening agent. 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 (CO\u2082) gas. The main reactions are: 1. Decomposition by heat (slow without acid): 2NaHCO\u2083(s) \u2192 Na\u2082CO\u2083(s) + H\u2082O(g) + CO\u2082(g) 2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk\/yogurt): NaHCO\u2083(s) + H\u207a(aq) \u2192 Na\u207a(aq) + H\u2082O(l) + CO\u2082(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.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/","og_locale":"en_US","og_type":"article","og_title":"Which of the following makes bread soft and spongy when baking soda is","og_description":"The correct answer is C, CO\u2082. Baking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as a leavening agent. 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 (CO\u2082) gas. The main reactions are: 1. Decomposition by heat (slow without acid): 2NaHCO\u2083(s) \u2192 Na\u2082CO\u2083(s) + H\u2082O(g) + CO\u2082(g) 2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk\/yogurt): NaHCO\u2083(s) + H\u207a(aq) \u2192 Na\u207a(aq) + H\u2082O(l) + CO\u2082(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.","og_url":"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/","og_site_name":"MCQ and Quiz for Exams","article_published_time":"2025-06-01T10:35:04+00:00","author":"rawan239","twitter_card":"summary_large_image","twitter_misc":{"Written by":"rawan239","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/","url":"https:\/\/exam.pscnotes.com\/mcq\/which-of-the-following-makes-bread-soft-and-spongy-when-baking-soda-is\/","name":"Which of the following makes bread soft and spongy when baking soda is","isPartOf":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#website"},"datePublished":"2025-06-01T10:35:04+00:00","dateModified":"2025-06-01T10:35:04+00:00","author":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#\/schema\/person\/5807dafeb27d2ec82344d6cbd6c3d209"},"description":"The correct answer is C, CO\u2082. Baking soda is sodium bicarbonate (NaHCO\u2083). When used in baking, it acts as a leavening agent. 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 (CO\u2082) gas. The main reactions are: 1. Decomposition by heat (slow without acid): 2NaHCO\u2083(s) \u2192 Na\u2082CO\u2083(s) + H\u2082O(g) + CO\u2082(g) 2. Reaction with an acid (e.g., citric acid, tartaric acid, or acids in buttermilk\/yogurt): NaHCO\u2083(s) + H\u207a(aq) \u2192 Na\u207a(aq) + H\u2082O(l) + CO\u2082(g) The carbon dioxide gas gets trapped within the gluten matrix of the dough, causing it to expand and rise. 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