What is the purpose of baking soda and baking powder?!
Is it like leavening agent or something!?Www@FoodAQ@Com
Answers:
Go to: http://homecooking!.about!.com/library/wee!.!.!. and http://chemistry!.about!.com/cs/foodchemis!.!.!.Www@FoodAQ@Com
Yes -- baking powder and baking soda are leavening agents!.
Edit: Do you have a recipe!? If not, try this one from Allrecipes!.com
INGREDIENTS
* 1 cup white sugar
* 1/2 cup butter
* 2 eggs
* 2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* 1 3/4 teaspoons baking powder
* 1/2 cup milk
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners!.
2!. In a medium bowl, cream together the sugar and butter!. Beat in the eggs, one at a time, then stir in the vanilla!. Combine flour and baking powder, add to the creamed mixture and mix well!. Finally stir in the milk until batter is smooth!. Pour or spoon batter into the prepared pan!.
3!. Bake for 30 to 40 minutes in the preheated oven!. For cupcakes, bake 20 to 25 minutes!. Cake is done when it springs back to the touch!.Www@FoodAQ@Com
Edit: Do you have a recipe!? If not, try this one from Allrecipes!.com
INGREDIENTS
* 1 cup white sugar
* 1/2 cup butter
* 2 eggs
* 2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* 1 3/4 teaspoons baking powder
* 1/2 cup milk
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners!.
2!. In a medium bowl, cream together the sugar and butter!. Beat in the eggs, one at a time, then stir in the vanilla!. Combine flour and baking powder, add to the creamed mixture and mix well!. Finally stir in the milk until batter is smooth!. Pour or spoon batter into the prepared pan!.
3!. Bake for 30 to 40 minutes in the preheated oven!. For cupcakes, bake 20 to 25 minutes!. Cake is done when it springs back to the touch!.Www@FoodAQ@Com
Yes both are leavening agents, chemical leavens to be precise!. The fact that they are chemical leavens sets them apart from things like yeast, which is not a chemical but a living being and in its own category!.
The two different leavens exist because of particular chemistry that exists in the recipe that is being used!. Some call for baking soda, some call for baking powder, and some recipes call for both!. What determines which of these two is used is primarily based on the other ingredients in the recipe and whether or not there are acids that need balancing!.
Always use the recommended amount of whatever one (or both) is called for in the recipe!. Technically they MIGHT be substituted for each other but the recipe has to be just right from the chemical standpoint!. Baking powder is inherently easier to substitute for baking soda than baking soda is for powder!.
Www@FoodAQ@Com
The two different leavens exist because of particular chemistry that exists in the recipe that is being used!. Some call for baking soda, some call for baking powder, and some recipes call for both!. What determines which of these two is used is primarily based on the other ingredients in the recipe and whether or not there are acids that need balancing!.
Always use the recommended amount of whatever one (or both) is called for in the recipe!. Technically they MIGHT be substituted for each other but the recipe has to be just right from the chemical standpoint!. Baking powder is inherently easier to substitute for baking soda than baking soda is for powder!.
Www@FoodAQ@Com
yes, they react to the wet ingredients by creating tiny bubbles of gas that support the dry ingredients, and cause the mass to be lighter and airier!.Www@FoodAQ@Com