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Baking soda is sodium bicarbonate used in leavening foods that have acid in them. Baking powder contains baking soda plus an acid, and is used in leavening acid-free or low-acid foods.
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∙ 9y ago
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How can you tell if white powder is baking powder baking soda or cornstarch?
Baking powder leaves more residual and "cakes" together. Corn starch is a little bigger and doesn't taste like baking powder.
How can you tell baking powder is fresh?
If you take a pinch of the baking powder and put it in water, it should fizzle. If it does not fizzle, it is no longer fresh.
What properties can you use to tell vinegar and water apart?
Odour, taste, density, and feel (because vinegar is more sticky and thick)
What effect does baking soda and vinegar have on ice?
I don't know tell me
What can replace a cake mix?
You replace a cake mix by making the cake from scratch. Any cake recipe from a cook book or found online will tell you how much flour, sugar, baking powder or baking soda, salt and other ingredients to use.
What liquid might you pour on pancakes or waffles?
I use flour, baking soda, baking powder, milk, and eggs. When I'm feeling in a sinful mood, I also add some melted butter. I'd tell you the proportions, but it's a secret.
How do all-purpose flour and self-rising flour differ?
You have to read the label.
Can you substitute baking powder for bi - carbonate soda in Anzac biscuits?
I have found this on line... but have also noted from my own personal experimentation.. (i used the same quantity and then threw in an extra half a teaspoon.. as you put it straight into the butter/golden syrup mixture.. you can tell by the amount of foam you end up with..*** You could end up needing more baking powder to acheive the same results.. you could have problems doing it the other way round though.. bicarb for baking soda.. but baking soda for bicarb shouldn't be as touchy.. ***Bicarbonate of soda and baking powder both work as leavening agents - that is they help foods to rise, but they aren't the same thing so it's risky to use baking powder instead of bicarbonate of soda. How you use them depends on the ingredients you're combining them with. Here's the difference between them. Bicarbonate of soda is used in recipes that already include an acidic ingredient, such as lemon juice, buttermilk or chocolate, because it needs an acidic ingredient, combined with moisture, to create air bubbles which cause food to rise when cooked. Baking powder actually contains bicarbonate of soda as well as an acidic ingredient so all you need to add is moisture to get it working. But it doesn't achieve the same result as using pure bicarbonate of soda. Bicarbonate of soda, when used in the correct measure, imparts a slightly tangy taste and helps to give a golden colour to baked goods. But it needs that acidic ingredient to do this. This is why it's important to follow a recipe correctly - including whether it asks for bicarb or baking powder - as the amount that you use and what you combine it with is what makes all the difference. It really is food chemistry at work. ****
What occurs when acids and basses combine?
You tell me. What happens when you mix baking powder with vinegar
Why do you like to eat self rising flour?
self raising flour is basically plain flour with baking powder in it so for a cake you can use plain flour with baking powder but it is easier to use self raising and it also has other raising agents. you need to use it to make you cake rise, if your cake didn't rise it would be small and very dense making its texture not as nice to consume.
What chemical property of baking soda can can be used to identify it from sugar?
you can tell when you put a bit of vinegar on it.
Why does bicarbonate of soda make bread taste funny?
If using Baking Soda (Sodium Bicarbonate) in place of yeast in bread, you have to use an appropriate acid. I'm guessing the bread your talking about had a salty or alkaline taste to it, if this is the case there probably was not enough of the acidic ingredient used.
