Aeration systems in cakes are a neutralisation reaction.
Acid + Base = Salt + Water + Carbon dioxide
The base is almost always Sodium Bicarbonate (Baking soda/Bicarbonate of Soda). When used on its own its called "Baking Soda"
The acid changes dependant on the characteristics wanted from the leavening system. Quick acting / Slow acting / delayed action / double action etc.
In Baking powder the acid is potassium hydrogen tartrate (Cream of Tarter)
Both Sodium Bicarbonate and Cream of tarter with a little cornstarch are the componants of baking powder.
Both will give very different products ans are used at different dosages, used correctly the correct raising agent can help with not just the height of the product but also the texture/flavour and also the colour.
There isn't one. Bread Soda is the Irish name for baking soda.
cooking and baking powder are not the same because you use baking powder to puff up bread if you don't have any yeast and you use cooking powder to put in cooking like sups if you are silly anuf to no! you put cooking powder in like curry's and gravy by darcie 2299
Baking powder contains a combination of baking soda, an acid like cream of tartar and a moisture absorber like cornstarch. it just helps lift up what ever it is you are baking
Baking soda does not rise as well as baking powder
yes baking soda is a powder good question!
the ingredients of baking powder are baking soda and cream of tartar. So baking powder has less baking soda per amount.
No. Baking powder contains baking soda along with an acidic ingredient and salts.See : http://video.answers.com/baking-soda-vs-baking-powder-290159125
Baking powder is baking soda with cream of tartar added to it.
baking soda
No. Baking powder is used to make floury things rise. Baking soda is used to add soda bubbles. But Baking Soda and Bicarbonate of Soda are the same thing.
baking powder
Baking powder is not the same as baking soda. Baking powder is a 1:3 ratio of baking soda to cream of tartar, which are both raising agents designed for different purposes - one of them is activated by water, the other by heat. Baking soda is "strong" compared to baking powder, and is not a direct substitute for baking powder.