Baking powder and baking soda are both leavening agents, which means they help baked goods rise. However, they work in different ways and are not interchangeable.
Checkout this video:
Baking Powder
Baking powder is a chemical leavening agent that helps baked goods rise. It is made up of an alkaline powder, such as sodium bicarbonate, and an acid, such as cream of tartar. Baking powder is activated by moisture and heat, so it starts working as soon as it comes into contact with wet ingredients.
Composition
Baking powder is a leavener used in baking that releases carbon dioxide gas into a batter or dough, causing it to expand and rise. Baking powder is a mix of baking soda, cream of tartar, and sometimes cornstarch. When mixed with liquid ingredients, it will dissolve and release carbon dioxide gas bubbles, which will cause the batter to rise.
Baking soda is a leavener used in baking that releases carbon dioxide gas into a batter or dough, causing it to expand and rise. Baking soda is a pure form of sodium bicarbonate. When mixed with liquid ingredients, it will dissolve and release carbon dioxide gas bubbles, which will cause the batter to rise.
Function
Baking powder is a leavener used in baking that releases carbon dioxide gas into a batter or dough, causing it to expand and rise. Baking powder is a mixture of baking soda, an acid (such as cream of tartar), and sometimes cornstarch. When baking powder is added to a liquid, the acid and base react to produce carbon dioxide gas. This gas gets trapped in tiny pockets throughout the batter. As the batter bakes, the heat causes the gas to expand, and the batter rises along with it.
Baking Soda
Baking soda is a leavening agent that is used in baked goods. It is a white powder that is made from sodium bicarbonate. Baking soda is activated by an acid, such as vinegar or lemon juice. When baking soda is mixed with an acid, it releases carbon dioxide gas. This gas helps to leaven or rise the batter or dough.
Composition
Baking soda is 100% bicarbonate of soda (NaHCO3). When baking soda is combined with moisture and an acidic ingredient—such as yogurt, chocolate, buttermilk, or honey—the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.
Baking powder is a mixture of baking soda and one or more additional acidic ingredients. The primary acid used in modern baking powder is monocalcium phosphate (MCP), which releases carbon dioxide when hydrated. Baking powders also contain small amounts of cornstarch or another neutral filler to absorb moisture and keep the powder from clumping.
When used in recipes, both baking soda and baking powder produce carbon dioxide gas and cause baked goods to rise. However, there are some key differences between the two leavening agents.
Function
Baking soda is a white powder that is soluble in water. When it is mixed with an acid, it produces carbon dioxide gas. This makes it useful as a leavening agent in baking. It also has uses outside the kitchen, such as in cleaning and fire extinguishing.
Baking powder is a white powder that contains baking soda and an acid. When it is mixed with water, the acid and base react to produce carbon dioxide gas. This makes it useful as a leavening agent in baking. Baking powder also has uses outside the kitchen, such as in cleaning and fire extinguishing.
