Baking Powder

for making homeade breads and batters it contains raising agents which can be in yeast found in baking powder. This produces the gas carbon dioxide. the gas bubbles expand during cooking and stretch the gluten in the flour. this makes the cake and bread mixture rise.

Baking powder releases carbon dioxide when exposed to moisture and heat. During cooking the carbon dioxide is released in tiny bubbles that make a dough or batter rise (like blowing up a balloon). At the same time the heat evaporates the moisture from the batter and hardens the protein (like eggs or gluten in the flour) which makes the batter set and hold its inflated shape.

Baking soda functions in the same way except that its carbon dioxide is released in the presence of acid such as the acid in fruit or the vinegar or buttermilk in Soda Bread. This is why you'll often see Baking Soda added to a fruit cake or loaf, rather than Baking Powder. Baking Soda has rather a soapy taste and it can be lumpy so it pays to dissolve the Soda in a small amount of mix before adding it to the batter to ensure it is mixed through thoroughly.

Baking Soda is often included as an ingredient in Baking Powder

I don't really know

reversiublrt

No. But they both serve as leavening agents. Baking powder has baking soda in it

You can use both to cook. However, if you meant to ask if you can substitute one for the other, you can't. (Not on a 1:1 ratio.) Baking soda is stronger. 1 tsp baking soda= 3tsp baking powder; but substituting one for the other may alter the outcome of your recipe, which isn't necessarily bad in every case.

It depends on the type of cake. If you are making a sponge cake where the mixing method involves whipping the eggs and sugar, and then folding in the flour and butter, then it will be fine. The whipping created bubbles which will rise in the oven - baking powder will give it additional rise, but it is not vital.

to make it 'rise', have air pockets, not be dense

No, it's a compound and only elements are on the periodic table. The periodic table only consists of individual elements. Baking soda is a compound, which is many elements bonded together. It's formula (sodium bicarbonate) is NaHCO3. Within it, there is sodium (Na), hydrogen (H), carbon (C), and oxygen (O), which are all on the periodic table.

No, since when used in quantity baking soda tastes foul. It should only be used sparingly as a leavener.

Will make whatever your baking taste bitter.

Should work. Add a 1/2 teaspoon of Baking Soda as well for insurance. And if it's really old check for bugs. ;)

Only substitute baking soda for baking powder if the cookie dough will be baked within 30 minutes of mixing. Baking soda begins to lose potency as soon as it gets wet so baking powder is used when the dough will be allowed to sit for a long time before baking.

Well, that depends entirely upon what you are measuring. Grams is a unit of mass and a teaspoon is a unit of volume. For instance: If you fill a teaspoon with water it's weight (mass x gravity) is very small. However, if you fill that same teaspoon with lead it would be much heavier. Seeing that gravity doesn't change, nor does the teaspoon...the only thing that changes is the mass (number of grams). So there isn't a set number of grams per teaspoon. It depends upon what you are measuring. This applies no mater how many Grams or teaspoons you are trying to convert.

I am not an expert, but my grandmother uses baking soda and vinegar to clean her drains, so I imagine it is good to use (She is 93 and knows every helpful house tip there is). She puts a couple tablespoons of baking soda down the drain, then pours some vinegar down. After a few minutes, she runs really hot water down the drain to rinse everything clean. Not only does this clean the drain, but it also gets rid of bad odors. Make sure you use white distilled vinegar.

Yes. A cake will rise from steam alone, as long as your mixing method creates enough bubbles before it goes in the oven. The normal mixing method for a sponge cake involves whipping the eggs and sugar, and then folding in flour and fat. If you do this, the cake will still rise, whether you add baking powder or not.

effect of backing soda on turmeric

Most cookie recipes will usually include one or the other in a small proportion, because if the cookie rises slightly it becomes less dense and more crumbly. However some cookies need to be dense, so these ones will usually omit the leavening agents (the baking soda and/or bicarb). Cookies don't actually need to rise as much as other baked goods (such as muffins) need to, so even if a leavener is included, it is usually in a tiny proportion.

No, baking soda and baking powder are not the same thing.

Baking soda is pure sodium bicarbonate Na2(CO2). Baking powder is mixture of several ingredients including sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate and corn starch, but the ingredients in baking powder can vary according to the manufacturer.

When sodium bicarbonate is combined with an acid or acid salt, it produces carbon dioxide bubbles such as those in a soda and some other stuff based on the acid used. When baking powder is mixed with water it makes carbon dioxide bubbles, which in turn with flour and a bit of oil and some heat makes an nice fluffy cake.

About 1.5 teaspoons. If the recipe calls for self raising flour and you don't have any then add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt.

Neither, it has corn starch. Use about 1/4 cup of corn starch and the balance all purpose white flour for two cups of cake flour. Or, about a 7:1 ratio of flour to corn starch.

Baking powder is Sodium Bicarbonate a polar compound that is particularly amenable to water (a polar solvent). So Baking powder will dissolve faster than a non-polar powder like Talcum powder. Also baking power is very finely ground and will present a large surface area to the water which hastens dissolving. Salt in comparison although a strongly polar compound is course ground and will take longer to dissolve.

2.5

Yes. But add twice as much. When you use self-raising flour, add 1 tspoon of baking powder, to lighten the cake. So just add about 1 tbspoon if using plain flour.