by 
emilyw
ANSWERS: 5
-
Question has been asked here: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm 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. 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.
-
I liked the question, http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm has the answer because I did not have a clue :-)
-
not at all a stupid question and a great answer from Rince + for both. I didn't know either but I learned something today.
-
One comes with the acid needed to rise the food (baking powder) and the other, soda is a leavener in need of the acid. If there is extra acid in a recipe, you may be asked to add baking soda to the baking powder, like brown sugar or molasses or chocolate.
-
probably not much
pearllederman RELATED QUESTIONS
Copyright 2023, Wired Ivy, LLC