Question

Baking Powder contains:
(A) $ \text{NaHC}{{\text{O}}_{\text{3}}} $ , $ \text{Ca}{{\left( {{\text{H}}_{\text{2}}}\text{P}{{\text{O}}_{\text{2}}} \right)}_{2}} $ and starch
(B) $ \text{NaHC}{{\text{O}}_{\text{3}}} $ , $ \text{Ca}{{\left( {{\text{H}}_{\text{2}}}\text{P}{{\text{O}}_{\text{2}}} \right)}_{2}} $
(C) $ \text{NaHC}{{\text{O}}_{\text{3}}} $ and starch
(D) $ \text{NaHC}{{\text{O}}_{\text{3}}} $

Answer 1

Hint: Baking Powder is used to speed the production of the baked goods. Because carbon dioxide is released at a much faster rate than through fermentation, breads made with carbon dioxide are called quick breads. It contains carbonates and phosphates along with a polymer.

Complete step by step solution
Baking powder is a dry leavening agent which is a mixture of carbonate or a bicarbonate and a weak acid. The base and the acid are prevented from reacting prematurely by adding a buffer such as Cornstarch. There are two types of baking powders, one is the single action baking powder and the other one is the double action. The single-action baking powder was discovered by Alfred Bird in England in 1843. Most commonly used baking powders are composed of sodium carbonate or bicarbonate and one or more acid salts such as Calcium phosphite.

Hence, the correct option here is A, where starch is used to prevent the reaction as a buffer.

Note
Baking soda is used to volume and lighten the texture of the baked it releases carbon dioxide when it comes in contact with the batter or, the moisture in it rather, through an acid-base reaction causing bubbles in the wet mixture to expand and thus leaven the mixture. Baking powder is used instead of yeast for end-products where the fermentation flavours would be undesirable, where the batter lacks the elastic structure to hold the gas molecules for more than a few minutes. In the double-action baking powders, there are two types of acid salts that react with sodium carbonate or bicarbonate at different times resulting in a better rise in the baked products.