Comments on: What’s the difference between baking powder and baking soda? http://www.breadbusiness.com/whats-the-difference-between-baking-powder-and-baking-soda/ Your Bread Ressources Right Here Tue, 22 Nov 2011 10:22:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: saratha m http://www.breadbusiness.com/whats-the-difference-between-baking-powder-and-baking-soda/comment-page-1/#comment-4927 saratha m Fri, 31 Jul 2009 12:35:59 +0000 http://www.breadbusiness.com/593/whats-the-difference-between-baking-powder-and-baking-soda/#comment-4927 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, but the two substances are used under different conditions. Baking Soda 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 bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! Baking Powder Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.<br><b>References : </b><br> 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, but the two substances are used under different conditions.

Baking Soda
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 bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
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]]> By: Tom ツ http://www.breadbusiness.com/whats-the-difference-between-baking-powder-and-baking-soda/comment-page-1/#comment-4926 Tom ツ Fri, 31 Jul 2009 11:46:59 +0000 http://www.breadbusiness.com/593/whats-the-difference-between-baking-powder-and-baking-soda/#comment-4926 Baking powder is a combination of baking soda and cornstarch<br><b>References : </b><br> Baking powder is a combination of baking soda and cornstarch
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