baking soda baking powder?!
-how they are alike and how they are different
but we don't know what else to write! any extra info you have??
Answers:
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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.
have some similarities, but differences can cause one to make a cake rise, while the other allows the cake to fall flat of expectations. Both baking soda and baking powder baking soda baking powder contain sodium bicarbonate. Baking powder, however, contains both sodium bicarbonate and cream of tartar. This means differences in both taste and results.
Sodium bicarbonate tends to produce carbon dioxide (CO2), when mixed with an acidic substance. This accounts for dough or batter bubbling when sodium bicarbonate in baking soda is added to ingredients like sugar, milk, or shortening. However, baking soda alone tends to become unstable at higher temperatures. So for example, one might see baking soda in recipes for pancakes, or cookies, because these food items don’t require long baking times.
Similarities: both are white, both are in the food category, both are used in baking, both taste awful eaten alone (personal opinion)
Differences: They cause different reactions in the food as they bake, one can be used with vinegar to make "explosions" like for science fair volcanoes etc., One usually cones in a metal can the other in a cardboard container. Baking soda can be used to brush teeth with, deoderize cars, and refirigerators, and as a cleaning agent for sinks, etc.
Not sure if this is what you wanted or not but hope it helps!
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