Baking Soda & Baking Powder?!
I'm wondering what are the differences between Baking Soda & Baking Powder!? :|Www@FoodAQ@Com
Answers:
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'!. Baking powder contains baking soda, but the two substances are used under different conditions!.
Baking soda is pure sodium bicarbonate!. When baking soda is combined with moisture and an acidic ingredient (e!.g!., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise!. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch)!. Baking powder is available as single-acting baking powder and as double-acting baking powder!. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing!. Double-acting powders react in two phases and can stand for a while before baking!. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven!.
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder!. Baking soda by itself lacks the acidity to make a cake rise!. However, you can make your own baking powder if you have baking soda and cream of tartar!. Simply mix two parts cream of tartar with one part baking soda!.Www@FoodAQ@Com
Baking soda is pure sodium bicarbonate!. When baking soda is combined with moisture and an acidic ingredient (e!.g!., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise!. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch)!. Baking powder is available as single-acting baking powder and as double-acting baking powder!. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing!. Double-acting powders react in two phases and can stand for a while before baking!. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven!.
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder!. Baking soda by itself lacks the acidity to make a cake rise!. However, you can make your own baking powder if you have baking soda and cream of tartar!. Simply mix two parts cream of tartar with one part baking soda!.Www@FoodAQ@Com
you CANNOT substitute soda for powder!. If you really want to know the actual difference instead of the scientific explanation, dip a finger into each, and touch the two differnent kinds to your tongue!. You will immediately distinguish an entirely different flavor!.
Plus, both react just a little bit differently to other products!. If I remember correctly, Baking soda is more for poofiness, like for a cake, while baking powder is more for something like cookies where people want them to stay together and be more dense!. However, some recipes do call for adding both to a mixWww@FoodAQ@Com
Plus, both react just a little bit differently to other products!. If I remember correctly, Baking soda is more for poofiness, like for a cake, while baking powder is more for something like cookies where people want them to stay together and be more dense!. However, some recipes do call for adding both to a mixWww@FoodAQ@Com
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'!. Baking powder contains baking soda, but the two substances are used under different conditions
Baking Soda
Baking soda is pure sodium bicarbonate!. When baking soda is combined with moisture and an acidic ingredient (e!.g!., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise!. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch)!. Baking powder is available as single-acting baking powder and as double-acting baking powder!. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing!. Double-acting powders react in two phases and can stand for a while before baking!. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the ovenWww@FoodAQ@Com
Baking Soda
Baking soda is pure sodium bicarbonate!. When baking soda is combined with moisture and an acidic ingredient (e!.g!., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise!. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch)!. Baking powder is available as single-acting baking powder and as double-acting baking powder!. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing!. Double-acting powders react in two phases and can stand for a while before baking!. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the ovenWww@FoodAQ@Com
1 tsp!. bkg!. soda=3 tsp!. bkg!. pwdr!. Go to chemistry!.com for an explanation!.Www@FoodAQ@Com