Want this question answered?
Baking powder does contain sodium monophosphate but usually also contains sodium bicarbonate, potassium tartrate and sometimes corn starch. Baking soda however, is pure sodium bicarbonate.
you would!
Tartaric acid: HOOC-CHOH-CHOH-COOH ( = C4H6O6)Named: 2,3-dihydroxi-butanedioic acid)The salts of this acid are called 'tartrate' salts.A mixture of this acid or salts with baking powder is called 'cream of tartar' (but I don't know why)
the purpose of baking powder in a cake is to make it rise and not make it flat and if you put too much of baking powder your cake might burst in the oven/microwave what ever you use
Baking powder is a mixture of tartaric acid and bicarbonate of soda (sodium hydrogen carbonate). The acid releases gas (carbon dioxide) from the bicarbonate. Depending on the formulation, the tartaric acid may be replaced by cream of tartar (potassium bitartrate, also called potassium hydrogen tartrate).
Use self-rising flour instead of all-purpose flour, and you can leave out the baking soda, baking powder, and salt.
Self raising flour, and any leavened goods (excluding bread). So that's cakes, sponges and most biscuits.
Baking powder - add two teaspoons of baking powder to each cup of plain flour. In America they call "plain flower" all "purpose flour", in Australia where I am from we have 2 main types Plain & self raising. :)
Baking Powder
Baking powder in a recipe helps your item rise when baking.
baking powerder is baking powder is not the same!
baking powder