In baking we use Baking Soda and Baking Powder both as a leavening agent. We often see that some recipes call for baking powder and some for baking soda and some need both.
Actually, baking powder and baking soda both have Sodium bicarbonate or sodium hydrogen carbonate a chemical compound. Commonly known as soda bicarb.
Baking soda is only soda bicarb itself. Baking soda when mixed with acid like cream of tartar and water or any acidic liquid like vinegar, butter milk etc. produces carbon dioxide(CO2).
Baking soda works immediately when contacts with acid, produces lots of CO2.
Baking Powder is a combination of Soda bicarb(baking soda), acidic salt and corn starch. It also produces carbon dioxide when moistened.
Most commonly used baking powder is double acting baking powder. It works in two steps. Small amount of gas is released when dissolved. And most during baking when the temperature is increased.
When a recipe calls for baking powder and baking soda both, the baking powder does most of the leavening. Baking soda is added to neutralize the acids in the recipe.
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