Question

plzzz plzz give atleast 3 difference between baking soda nd baking powder

Answer 1

baking powder
- baking powder has a relatively balanced pH (alkaline a.k.a. acid)
- since baking powder is already balanced there is no need to add acid to it
- too much baking podwer produces a bitter aftertaste
- baking power has two Co2 releases (which produce bubbles that add lift/fluff): first on contact with liquids at room temperature (dough stage) and second on contact with heat (baking stage)
- because of this dough can be thoroughly kneaded (if called for) and or sit/set/rest and not lose all of its leavening power

baking soda
- baking soda has high pH and needs to be balanced by adding acid (low pH)
- acids that help balance baking soda: lime, lemons, chocolate, fruit, honey, molasses, brown sugar, buttermilk, yogurt, sour cream
- baking soda reacts immediately to these acids so you should bake right after mixing them in or your item might end up flat and/or dense
- also if you knead your dough too much all the Co2 might escape before baking which will also likely make your item flat and/or dense
- baking soda helps browning (color) and adds a nutty/toasty flavor and crispier texture to baked goods (like in cookies for example)
- too much baking soda (ie not balanced by acid) produces a metallic aftertaste

I hope this will help you