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Answer :
Final answer:
The decrease in cake sales after substituting baking powder with baking soda could be due to the yellowish-brown color, unpleasant soda smell, and altered texture of the cakes. Baking soda requires an acid to react properly, and improper use can lead to poor crumb structure, color, and off-flavors. Baking powder is generally a more reliable leavening agent for cakes as it contains both acid and alkaline components.
Explanation:
If a bakery shop started using baking soda instead of baking powder for baking cakes, the decrease in sales could likely be due to changes in the cakes' texture, flavor, and appearance. Baking soda requires an acid to react and produce carbon dioxide, which helps cakes rise. Without sufficient acid in the recipe, using baking soda can cause a cake to have a yellowish-brown color and an unpleasant smell of soda. This is because the reaction between baking soda and the acid may not fully occur, resulting in a cake with poor crumb structure and off-flavors.
Moreover, baking soda's leavening action is rapid and occurs as soon as it is moistened in the presence of an acid. If the batter is not baked immediately, the result could be a less fluffy texture due to the premature release of carbon dioxide gas. In contrast, baking powder contains both an acid and baking soda, which can react with water alone to release carbon dioxide, offering a more controlled and reliable leavening process. Additionally, incorrect amounts of baking soda can significantly affect the cake's pH, potentially leading to undesirable color and texture changes.
Overall, the particular choice and amount of leavening agent are critical for the desired outcome in baked goods. For consistent and desirable results, recipes usually specify either baking soda or baking powder based on the other ingredients and the desired product attributes.
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