difference between baking soda and baking powder ?
Answers
Baking powder: all baking powder contain Sodium Bicarbonate. but baking powder also contain two acid.one of these acid called monocalcium phosphate. monocalcium phosphate does not react with Sodium Bicarbonate while it dry. but as soon as baking powder is stirred into a wet dough or batter, the two ingredient begin to react,releasing bubbles of CO2and causing chemical leavening.
Answer:
Baking soda is sodium bicarbonate. It reacts with acid in recipes to expand air bubbles, which makes baked goods rise. It reacts as soon as the acid, in the form of buttermilk, vinegar, yogurt, or lemon juice is added to the recipe. This means that things made with baking soda need to be transferred into a prepared pan and into the oven as quickly as possible, to get the most rise and guarantee results.
Baking powder is sodium bicarbonate combined with monocalcium phosphate and cornstarch. it reacts with the acid in the recipe, and then it has a second reaction with the heat of the oven, which gives more rise to the final product. You can also make baking powder at home by combining 1/4 cup of cream of tartar with 2 tablespoons of baking soda. If you are going to store it for a while, the addition of 1 tablespoon of cornstarch will keep it from clumping, but it isn’t necessary, as you can always just pass it through a sieve with the flour when sifting.
Generally speaking, less baking soda is needed in a recipe. Most recipes will call for 1/4 tsp of baking soda per cup of flour, or 1 tsp of baking soda per cup of flour. If the batter is particularly heavy, it might call for more of either ingredient, for added lift.
Baking soda is just sodium bicarbonate, and it is alkaline (meaning on the pH scale, it’s the side of being a base, or a pH above 7). You’d want to use baking soda if your recipe contains a large amount of acidic ingredients (such as buttermilk, honey, vinegar, coffee, natural cocoa powder, etc.), because when you bake you want your acids and bases to be balanced. Baking soda also causes an immediate chemical reaction with acids, so your baked goods will rise very quickly.
Baking powder is a little different. Even though it contains the same active ingredient as baking soda, it also has an addition of weak acids which pull it slightly toward the acidic side of the pH scale (pH below 7). So with that said, you’d use this in recipes featuring more alkaline ingredients, such as Dutch processed cocoa, certain fruits, etc. Baking powder has a more delayed chemical reaction, so if you use it your baked goods will rise more slowly but for a longer period of time (this is because most baking powder is double acting and will therefore only react with added liquid and added heat). You’ll probably find yourself using baking soda more often than baking powder, as it’s more common in recipes.
Some recipes will call for both leavening agents, and if that’s the case, be sure to follow what the recipe says. This would often be because the ingredients are fairly “balanced” and not heavily acidic or basic so to speak, but in this case the primary leavening agent would be the baking powder.
Explanation: