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Why have baking soda in a cookie recipe if there's no acid for it to react with?
Wiki User
∙ 14y ago
Heating the baking soda decomposes it, releasing CO2 gas, thus having the same effect as adding acid.
Wiki User
∙ 14y ago
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Do all liquids react with baking soda?
Not all liquids react with baking soda. If there isn't any type of acid in the liquid, therefore, there is nothing for the acids in the baking soda to react with.
What does acid react with?
baking soda
Does baking soda react with fiberglass?
no
Why does baking soda react with citrus?
'Cause baking soda is basic and citrus is acidic.
How will Calcium chloride react with phenol red and baking soda?
CaCl2 will NOT react with phenol red (an weakly acidic pH-indicator) and baking soda HCO3- ions.
Does using baking powder or baking soda make cookies thicker?
If by "thicker" you mean raised higher, then yes, perhaps. Baking powder and baking soda are both "leavenings," which cause cookies and other baked goods to rise. But there are many possible reasons that cookies bake up too flat and chewy: Too much liquid Too much fat (butter) No acidic ingredient to react with baking soda. Too much baking soda or baking powder. Not enough egg. Not baked long enough Baked at the wrong temperature. All these possibilities depend on the specific recipe. Some cookies contain nothing more than flour, butter and sugar. Other cookies have long lists of ingredients. And some cookie recipes are MEANT to produce flat, chewy cookies.
What are some examples of leavening agents?
Some examples of leavening agents include yeast, baking powder and eggs. Leaving agents chemically react to add air and make the food rise.
How do cookies blow up?
It is a chemical reaction that causes them to rise. The heat of the baking process helps to activate it. Baking soda or baking powder are standard additions, they react with the acids in the dough to cause lots of little bubbles that make the cookie puff up.
What chemical baking change cookies has?
Assuming that the cookies have flour, eggs, sugar, and a touch of baking soda or baking powder. The heat will: > Cause the protein in the eggs to firm up ( it is much like polymerization of a plastic), This is what holds the cookie together > The sugar and starch will react with oxygen in the air...this is what gives the cookie a brown color ( too much oxidation and you have burnt cookies!) The baking powder or baking soda ( depending on recipe) will cause the cookie to rise by releasing carbon dioxide....the same gas in soda. Baking soda will need something acidic (tart tasting = acidic) to start the reaction..like buttermilk. Baking powder only needs the presence of a liquid. Double acting baking powder releases carbon dioxide when it comes in contact with a liquid and then again when exposed to heat. A little thought about this will indicate that if you let a batch of cookie dough sit around all (or at least most) of the carbon dioxide will work its way out and you will have flatter cookies than if you made them right away.
Do all liquids react with baking soda?
Not all liquids react with baking soda. If there isn't any type of acid in the liquid, therefore, there is nothing for the acids in the baking soda to react with.
Why does grape juice react with baking soda?
I had these both in recipe and it was mostly purple still but there was a greenish tint to it as well. I found that this turned a blackish color when the two were combined.
What flour makes muffins rise the most?
I haven't tried it but I read if you increase the baking soda. Example if recipe calls for 1 tsp of baking soda, add 2 tsps and they will rise nice and high. It was on a review of a muffin recipe. [Edit; JunioMuffinMan] Careful! If you do that it could affect the taste! try baking powder if the recipe calls for baking soda. I think that instead of putting some baking soda you could put baking powder but also do more of the baking powder than you would do of the baking soda. this should help, but you should experiment around a bit and also try putting double the baking soda and whatever works best you should do
Can you combine baking soda and baking powder to cup cake and what is amount of two?
Baking soda is already an ingredient of baking powder so by mixing the two you would be simply changing the proportion of baking soda to baking powder. It will make no real difference to the outcome if you make up the volume of raising agent the recipe calls for with any proportion of baking powder to baking soda. As a safeguard you may like to add a teaspoon of white vinegar or a tablespoon of yoghurt or buttermilk to a cupcake recipe made with baking soda - the acid in the vinegar/yoghurt/buttermilk will react with the Soda to release carbon dioxide which will make you cupcakes rise.
What does acid react with?
baking soda
Does baking soda react with fiberglass?
no
Can you substitute orange juice for milk in corn bread recipe?
No, orange juice is not a good substitute for milk. Orange juice has a different acidity (pH) than milk, and does not react in the same way as milk with the baking powder (or baking soda) in the corn bread ingredients.
Can you substitute baking powder for baking soda in a cookie recipe?
You can substitute them - but it's really hard to get it right. Baking powder is soda - but with other things added. Baking soda reacts to acidic things (like buttermilk) because it's a base (slightly bitter.) Little hard to explain, but it's really easy. Baking powder is sort of in the middle. It has an acid and a base, and is very neutral. In a cookie recipe, baking soda is used. In a recipe, all the ingredients react together, so if you change one ingredient, you have to change others too, or the quantity. Swapping powder for soda will not get you the right cookies that are supposed to be made from the recipe. So you CAN substitute them, but it's just easier to go and buy some soda.
