Yihao Classroom

Yihao Classroom

Teach You A Trick

Industry Knowledge

Baking Knowledge

Food Safety

Baking Recipe

The roles and differences between baking powder and baking soda

Release time:

2014-11-20

Author:

Source:

Abstract

With the rapid development of China's baking industry, baked goods have been accepted by more and more families. Delicious and healthy baked foods enrich the tables of Chinese families, and returning to the kitchen and enjoying life has become a new fashion. Many white-collar workers and housewives have started baking cakes, cookies, and bread themselves.

With the rapid development of China's baking industry, baked goods are increasingly accepted by more and more families. Delicious and healthy baked foods enrich the tables of Chinese families, and returning to the kitchen and enjoying life has become a new fashion. Many white-collar workers and housewives have started baking cakes, cookies, and bread themselves. However, due to a lack of baking knowledge and training, they are not very familiar with the properties and uses of many raw materials. Many people are not very clear about the difference and function of baking powder and baking soda.

Baking powder

Also known as baking powder, leavening agent, etc., abbreviated as B.P., it is a white powder. It releases carbon dioxide gas through a chemical reaction, allowing cakes, cookies, and desserts to expand during baking, playing a softening role.

Baking powder is a white powder made of baking soda, other acidic materials, and cornstarch as a filler. Baking powder is a compound leavening agent, generally composed of three parts—alkali agent, acid agent, and filler. The alkali agent is sodium bicarbonate, also known as baking soda. The acid agent varies depending on the type of baking powder and is also the key to adjusting the speed of the baking powder reaction. The filler is usually starch, and its role is to prevent the alkali agent and acid agent in the baking powder from absorbing moisture and reacting prematurely. Baking powder reacts when it comes into contact with water, acidic and alkaline powders, and dissolves in water. A portion will start to release carbon dioxide, and more gas will be released during baking and heating. This gas will cause the product to expand and become soft. Therefore, baking powder is used for cakes, as cakes need to be fluffier and softer than cookies. However, excessive use will make the finished product coarse, affecting the flavor and even appearance, so the amount should be noted when using it. Baking powder should be kept dry to avoid premature loss of effectiveness.

People know that carbon dioxide release can cause yeast bread to rise. However, many baking recipes do not use yeast and usually use baking powder to bake cakes, muffins, and cookies. Because baking powder is an instant leavening agent, it usually makes the product fluffy in just a few minutes.

Baking soda

Baking soda, abbreviated as B.S., is also a white powder. Its component is sodium bicarbonate, and its aqueous solution is weakly alkaline. It starts to decompose at temperatures above 65 degrees Celsius and releases carbon dioxide. Sodium bicarbonate is also called baking soda, heavy alkali, sodium bicarbonate, and sodium acid carbonate. It is ordinary edible alkali, and its reaction with acid can produce bubbles to support volume, but it is not soft. When combined with liquid and acid, baking soda undergoes a chemical reaction that releases carbon dioxide foam. These carbon dioxide bubbles cause the baked goods to rise. The most common practical use of baking soda is as a baking leavening agent, so adding baking soda to cookies makes them crispy. Baking soda is weakly alkaline. Its function is to neutralize acids and break down proteins. When baking soda combines with moisture and acidic ingredients (e.g., yogurt, chocolate, milk, honey), the resulting chemical reaction produces carbon dioxide bubbles, which expand under the oven's temperature, causing baked goods to rise.

Yeast

A pure biological leavening agent, yeast releases a large amount of carbon dioxide gas during reproduction, thereby causing the dough to expand. Moreover, during yeast fermentation, substances such as alcohol and lactic acid are produced. These substances generate fragrant esters at high temperatures, giving baked goods a unique flavor and aroma. Yeast is generally indispensable in making bread.

The difference between baking powder and yeast is:

One is yeast, and the other is baking powder. One is chemical leavening, and the other is biological leavening. Baking powder contains baking soda and tartaric acid, which produce carbon dioxide when heated with water. Yeast relies on yeast to produce carbon dioxide. Baking powder is usually used in baking cakes, cookies, and desserts, while yeast is mainly used in baking bread.

The difference between baking soda and baking powder is:

Baking powder and baking soda perform similar functions during baking, but they react differently when mixed with other ingredients, making it impossible to substitute one for the other. Both baking soda and baking powder are leavening agents that are mixed and added before baking to produce carbon dioxide and cause baked goods to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Some recipes call for baking soda, while others call for baking powder. How to use it depends on the other ingredients in the recipe, and the ultimate goal is to produce baked goods with an attractive texture and delicious taste. Baking soda can produce a bitter taste. Baking powder is a common ingredient in cakes and cookies. You can use baking powder instead of baking soda, but you cannot use baking powder instead of baking soda in recipes that call for baking soda. Baking soda itself lacks acidity to help cakes rise. Some recipes use baking soda, and usually, these recipes use some liquid acid such as milk or yogurt to react with the baking soda to produce bubbles.

There are two points to note when baking:

Many baking recipes instruct you to mix all the dry ingredients (flour, salt, baking powder) together before adding the liquid, which prevents premature leavening during the mixing process. Many baking recipes tell you that the process should be simple and quick to minimize the escape of gas from the batter. If you stir for too long, the bubbles will disappear.

Not all recipes require baking powder. When a baking recipe calls for baking soda, substituting it with baking powder will cause the baked goods to rise too much. Similarly, substituting baking soda for baking powder may result in the baked goods being too flat. In a baking recipe, if 3 teaspoons of baking powder are required, you can substitute it with 2 teaspoons of cream of tartar and 1 teaspoon of baking soda. In the 20th century, people were concerned about the aluminum content of baking powder, especially its impact on Alzheimer's disease. You can find many brands of baking powder that are aluminum-free.

Key words:

Previous:

The role of sugar in cakes and bread

Next:

Operation and training of a pie shop chain enterprise

Latest developments