What is the Difference between Baking Soda and Baking Powder
Baking Soda and baking powder are two commonly used ingredients in cooking. Some recopies demand baking soda, while others require baking powder, and sometimes we can substitute them with each other. However, they both are different in their chemical composition, taste and usage.
Baking Soda
Chemically speaking, baking soda is sodium bicarbonate in its pure form. It is used as a source of carbon dioxide. When we combine it with such an ingredient, which is acidic in nature, it enters in a chemical reaction and as a result carbon dioxide is produced. It works well on higher temperature. Moreover, as the reaction is very quick, so we have to cook those recipes, right after mixing, which have baking soda as an ingredient. If you will delay the process, it will waste of all your ingredients as recipe will not work.
Baking Powder
Baking power consists of sodium bicarbonate, an acidifying agent and a drying agent. Cream of tartar is used as an acidifying agent and corn starch is most commonly used drying agent. Baking powder also releases certain gases, which are used in cooking, especially for baking. Some gases are released at room temperature, while others are discharged when the temperature rises.
Baking Soda vs Baking powder
Baking soda and baking powder, both are used to raise the flour, in bakery products, yet they are different. Baking soda is pure sodium bicarbonate, while baking powder contains sodium bicarbonate but also has acidifying and drying agents. You cannot wait for cooking if you are using baking soda, but for baking powder you can wait for some time. Baking soda is bitter in taste, and it can ruin the taste of your recipes, if used in large quantity. On the other hand, baking powder has balancing agents, which create pleasant taste.
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