Final answer:
Baking powder can be made by combining sodium bicarbonate with a solid acid like potassium hydrogen tartrate. When moistened, this mixture reacts to produce carbon dioxide gas, causing the dough or batter to expand and become fluffy. This reaction is essential for the texture of non-yeast baked goods.
Step-by-step explanation:
To make baking powder, which is a crucial ingredient in many baking recipes for leavening, you need to combine a base, typically sodium bicarbonate (baking soda), with a solid acid such as potassium hydrogen tartrate (cream of tartar). When these dry ingredients are mixed and come into contact with water, the acid reacts with the sodium bicarbonate to produce carbon dioxide gas. This gas forms bubbles in dough or batter, leading to the fluffiness observed in baked goods.
The following chemical equation represents the reaction that occurs in baking powder to produce carbon dioxide:
NaHCO3 + KHC4H4O6 → KNaC4H4O6 + CO2 + H2O
This reaction is the driving force behind the rising process of non-yeast baked goods such as cakes and quick breads. Without this chemical reaction, the baked goods would not have the desired airy and light texture.