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Difference Between Baking Soda/Baking Powder

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Baking soda and baking powder normally have similar functions as both are used as raising agentsThere are many people who do not know the difference between baking soda/baking powder – do you know their difference? The difference arises because both of these have similar functions and are added to products before they are cooked. Both baking soda and baking powder need to be added to different ingredients before they are ready to be eaten.

Ingredients: Baking soda is actually sodium bicarbonate while baking powder is also made of sodium bicarbonate and other types of acidifying agents along with some drying agents.

Usage of baking soda: Baking soda is normally added with moisture and some acidic ingredients such as chocolate, honey and buttermilk which results in a chemical reaction that helps to produce bubbles which soon expands in the temperature of the oven, which results in the baked products to rise. Baking soda is added to ingredients which are acidic in nature. Thus, whenever we need baked goods to rise, we decide the use of baking soda or else the products fall flat. When baking soda is added to cocoa in a cake, it helps the cake to turn red in color which looks much sumptuous.

Usage of baking powder: Baking powder is available as a double baking powder or a single baking powder. There are single acting powders which are normally activated with the help of moisture – thus, you must include the baking powder just after mixing the different ingredients. When you add double baking powder, you will find that some gas is released at room temperature which gets added to the dough. The main portion of the gas is normally released and the dough increases in size inside the oven.

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