The fluffiness of cakes and idlis is due to the release of carbon dioxide gas when baking soda reacts with which of the following?
- ((a))
Salt
- ((b))
Sugar
- ((c))
Oil
- ((d))
Acid
Show Answer
Acid
The correct answer is Acid.

Key Points
- The fluffiness of cakes and idlis is due to the release of carbon dioxide (CO2) gas during a chemical reaction involving baking soda (sodium bicarbonate) and an acid.
- When baking soda reacts with an acid (e.g., lemon juice, vinegar, or lactic acid in curd), CO2 gas is produced, which gets trapped in the batter, forming air pockets.
- These air pockets expand upon heating, causing the batter to rise and resulting in a fluffy texture in cakes and idlis.
- Common acidic ingredients used in baking include buttermilk, yogurt, vinegar, lemon juice, or cream of tartar.
- This reaction is a part of leavening, a process that makes baked goods light and porous by introducing gases like CO2 into the batter or dough.

Additional Information
- Salt
- Salt (sodium chloride) is used in baking primarily to enhance the flavor of the final product.
- It also strengthens the gluten structure in bread dough and regulates yeast fermentation, but it does not contribute to the production of carbon dioxide gas.
- Sugar
- Sugar is used in baking to add sweetness, create a tender texture, and contribute to browning during baking.
- While sugar can interact with yeast in bread-making to produce CO2, it does not react with baking soda to release the gas required for fluffiness in cakes and idlis.
- Oil
- Oil is used in baking to improve the texture and moisture of the final product.
- It does not contribute to the leavening process or the production of carbon dioxide gas.














