Differences between baking soda and baking powder
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Differences between baking soda and baking powder

Baking soda and baking powder, two white powders that make any dough rise and be fluffy like magic. Even so, one cannot be used as a substitute for the other. But wait. What exactly is the difference between the two?
When it comes in contact with heat, sodium bicarbonate releases carbon dioxide, CO2 (calm down, no need to go into despair!). This gas is what will make your cake, cookies and other doughs grow. It turns out that sodium bicarbonate also produces sodium carbonate, a gas that makes food taste metallic. Luckily, this taste can be canceled out if you use some acidic ingredient in the recipe, like lemon, yogurt, buttermilk … Even cocoa powder 100% solves the problem.
The baking powder is nothing more than the mixture of baking soda with starch and an acidic part. And as this product already has the necessary acid amount to act in the recipe, some alkaline ingredient, such as milk, is used to compose the delight you are going to prepare.
The main difference between the two is in reaction time. When the sodium bicarbonate comes into contact with the wet mass, the carbon dioxide is released almost immediately, so you will use this product in the preparation of cookies, which are ready quickly.
The baking powder takes a little longer to start reacting. As it is a mixture of sodium bicarbonate with other salts (monocalcium phosphate monohydrate, dicalcium phosphate dihydrate, aluminum and sodium sulfate), the dough undergoes two reaction steps: the first, responsible for the part of sodium bicarbonate, and the second, by the other salts that compose it, from 50/60 ° C. That is why it is used for longer preparations, such as cakes.
baking and baking2Photo: Joy the Baker

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