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Write difference between Baking powder and Baking soda.
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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.
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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.
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Baking soda is Sodium hydrogen carbonate but when we mix a mild acid like tartaric acid to baking soda , it be becomes baking powder.This is done to neutralise baking soda and make it mild.
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