Question

difference between baking soda and baking powder,in tabular form, 4 points each

Answer 1

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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 also.

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 carbon dioxide  dioxide that expand under oven temperatures, causing baked goods to rise.


Baking powder contains sodium bicarbonate, but it includes the acidifying agent which is cream of tartar and also a drying agent like starch.

Baking soda is basic and will yield a bitter taste. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. 

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Answer 2

Answer:

Baking powder is a leavening agentproduced by the mixture of an acid reacting with alkali reacting one. These baking acids are tartrate, phosphate, and sodium aluminum sulfate used alone or in combination.

Baking powders are made up of bases, acids, and some buffering materials which help in the prevention of early acid-base reactions.

Baking soda is nothing but sodium bicarbonate, which can be given by the chemical formula NaHCO3. Baking soda is basically a salt that comprises a sodium cation which can be represented as Na+ and a bicarbonate anion which can be represented as HCO3–.

Baking soda is a white, crystalline solid that has a salty taste.