Explanation of Difference between Baking Powder and Baking Soda

This article is about insights of some different kind but yet similar food items. 

We will clear the doubt about the basic differences between Baking Soda and Baking Powder and their functionalities.

The confusion between these products is that each product contains ingredients from the other product.

These materials are used for catalystic reaction which makes the food product rise or I must say increase volumetrically. Both of them produce carbon dioxide and further produced tiny air bubbles which then leads the food to expand in its shape.

Baking Soda

Baking soda the only ingredient it should contain is sodium bicarbonate. Sodium Bicarbonate is a salt that reacts with acids to produce carbon dioxide gas which eventually puffs up the food. 

When cooking the carbon dioxide gas is what causes batters to expand and change texture.

Baking Soda needs ingredients which are sir like cold buttermilk to react and that's why just by adding baking soda to the recipes without Cyrene gradients will not be of any use.

Immediately cook the food after adding baking soda this is so because it starts reacting with the moisture. If not then the food will not rise the way it is supposed to and the food product might harden then expected.

The baking soda reacts with vinegar but not water.

Baking Powder

Baking Powder consists of acidic medium which when added to food starts reacting immediately. 

Baking Powder contains a mixture of four different chemicals. It contains sodium bicarbonate which is Baking Soda. So even if the recipe has no Sar ingredient baking powder can be used.

The baking powder does react to vinegar but it also reacts to the water.

Can we use Baking Powder as an Alternative of Baking Soda?

Yes Baking powder can be a substitute for Baking Soda but Baking Soda can never be an alternative for Baking Powder.