NEETChemistrys Block Elements
Why is sodium hydrogen carbonate used in baking?
Options
- ATo add flavor to baked goods
- BTo provide a source of sodium in the diet
- CTo generate bubbles of carbon dioxide and make baked goods light and fluffy
- DTo act as a preservative in baked goods
Correct answer
C. To generate bubbles of carbon dioxide and make baked goods light and fluffy
Step-by-step solution
Sodium hydrogencarbonate is used in baking because it decomposes on heating, generating bubbles of carbon dioxide, which creates a leavening effect, leaving holes in cakes or pastries and making them light and fluffy.