Baking soda and baking powder are both
chemical leavening agents, they make baked goods that rise in a short amount of
time in the oven. Unlike yeast, which is a fungi and needs time to ferment in
order for baked goods to rise, chemical leaveners do not need time to ferment,
they simply enlarge air bubbles present in the batter due to the creaming of
ingredients. Both baking soda and baking powder are composed primarily of
sodium bicarbonate, but baking powder also contains added cream of tartar. You
can even make your own homemade baking powder from baking soda, by mixing two
parts of cream of tartar to one part of baking soda. Sometimes an equal amount
of cornstarch to baking soda is added to absorb any unnecessary moisture in the
batter so no reactions take place before a liquid is added.
Baking soda is used alone when an acidic
ingredient is present in the batter. These ingredients include vinegar, citrus
juice, cocoa, buttermilk, sour cream, and yogurt. The sodium bicarbonate and
the acid react when mixed, producing many bubbles (think of baking soda
dissolved in water). Baking soda is generally used in batter that is to be
baked immediately and at lower temperatures for shorter baking times, such as
pancakes and cookies. Too much baking soda leaves a soapy taste and coarse
texture in baked goods. It also turns batters with cocoa slightly red, which is
where Devil’s Food Cake came from. Baking soda can be stored indefinitely,
and is also useful for many other household needs, such as cleaning and
deodorizing.
Most baking powders are double-acting,
meaning reactions take place in two stages. The first stage occurs when the
baking powder is moistened with liquid in the batter. The second stage occurs
in the heat of the oven when the gas bubbles begin to expand. Baking powder can
be used at higher temperatures for longer amounts of time, such as muffins and
biscuits. Too much baking powder in a batter can result in a bitter taste and
tough texture, as well as a quick rise and collapse. Baking powder loses its
effectiveness after a year or so.
You can sometimes use baking powder in
place of baking soda, but not vice versa. A combination of baking powder and
baking soda (usually the majority being powder) is often used in baked goods
that are baked at a high heat or for a long time, but also contain an acidic
ingredient, such as cakes and loaves. Always measure baking powder and baking
soda precisely, and use the one called for in the recipe, otherwise the results
may be disappointing.
PHOTO CREDIT:"DSC_9787"
http://bakingbites.com/2012/06/what-is-the-difference-between-baking-powder-and-baking-soda/ .Baking Bites, n.d. Wednesday, August 22, 2012.
