Question

why baking soda is not preferred in the preparation of food instead of baking powder​

Answer 1

Answer:

Explanation:

If a recipe calls for 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda. But you need to put the batter into the oven immediately, because baking soda reacts with acid and not with heat. This means that the only rise you get is immediately after adding it, from it's reaction to acid in the recipe

Answer 2

Answer:

BAKING SODA is just plain sodium bicarbonate in order for it to do it's job ,it needs an acidic components. The baking soda works to neutralize the acid and this is what causes the leavening.In baking , the usual acidic components includes vinegar,yogurt,lemon juice and buttermilk

BAKING POWDER is baking soda (sodium bicarbonate) already mixed with an acid (usually cream of tartar) Therefore, baking powder on its own is used in baked goods that do not already contains an acid

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