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The function and difference of baking powder and soda powder
With the rapid development of China's bakery industry, bakery products are accepted by more and more families. Delicious and healthy bakery products have enriched the dining table of Chinese families. Returning to the kitchen and enjoying life has become a new fashion. Many white-collar workers and wives have begun to bake cakes, biscuits and bread by themselves. However, due to the lack of knowledge and training in baking, the performance and use of many raw materials are not well understood. Many people don't know the difference and function of baking powder and baking soda.
Baking powder Baking powder
Also called baking powder, baking powder, baking powder, etc., referred to as B.P., is a white powder. It releases carbon dioxide gas through a chemical reaction, which makes cakes, biscuits, and desserts expand in volume when they are baked and play a softening effect.
Baking powder is a white powder made of soda powder mixed with other acidic materials and corn flour as a filler. Baking powder is a compound fluffing agent, generally composed of three parts-alkali agent, acid agent and filler. The alkali agent is sodium bicarbonate, which is baking soda, and there are many kinds of acid agents depending on the type of baking powder, which is also the key to adjusting the reaction speed of the baking powder. The filler is generally starch, and its function is to prevent the alkali agent in the baking powder and the acid agent from absorbing moisture and react prematurely. Baking powder reacts when it comes into contact with moisture, acidic and alkaline powders and dissolves in water. A part of it will start to release carbon dioxide. At the same time, it will release more gas during baking and heating, which will make the product expand and become soft. Effect. So baking powder is used to make the cake, and the cake needs to be more fluffy and softer than cookies. However, excessive use will make the finished product texture rough, affect the flavor and even the appearance, so pay attention to the weight when using it. When storing the baking powder, try to avoid moisture and lose its effect early.
Everyone knows that the release of carbon dioxide may cause yeast bread to rise. But many baking recipes do not use yeast and usually use baking powder to bake cakes, muffins and biscuits. Because baking powder ferments instantly, it usually makes the product fluffy in 10 minutes.
Baking soda
Baking soda (Baking soda) for short is B.S., and it is also a white powder. Its component is sodium bicarbonate. Its aqueous solution is weakly alkaline. It will begin to decompose above 65 degrees and release carbon dioxide. Sodium bicarbonate is also called baking soda, heavy alkali, sodium bicarbonate, and sodium acid carbonate. It is common edible alkali, which reacts with acid to generate bubbles to support the volume, but it is not soft. Combining with liquid and acid, baking soda undergoes a chemical reaction that releases foam to carbon dioxide. These carbon dioxide bubbles make the baked good rise. The most common practical use of baking soda is as a baking leavening agent, so adding baking soda when making cookies will make cookies crispy. Baking soda is weakly alkaline. It acts to eliminate acid and break down protein. When baking soda combines moisture and acidic ingredients (for example, yogurt, chocolate, milk, honey), the resulting chemical reaction produces carbon dioxide bubbles that expand the temperature of the oven and make the baked goods rise.
Yeast is called Yeast in English
Pure biological leavening agent, the yeast will release a large amount of carbon dioxide gas during the reproduction process, thereby achieving the effect of swelling the dough. Moreover, while the yeast is fermented, substances such as alcohol and lactic acid will be produced. Such substances will generate aromatic ester substances at high temperature, which will give the baked pastries a unique flavor and fragrance. Yeast is generally indispensable for making bread.
The difference between Baking powder and Yeast is:
One is yeast, one is baking powder, one is chemical fermentation, and the other is biological fermentation. Baking powder contains baking soda and tartaric acid, which produce carbon dioxide when exposed to water and heat. Yeast relies on yeast to produce carbon dioxide. Baking powder is usually used for baking cakes, biscuits, and desserts, while yeast is mainly used for baking bread.
The difference between baking soda and baking powder is:
Baking poder and baking soda perform similar functions during baking, but they react differently when mixed with other ingredients, making it impossible for you to replace the other. Baking soda and baking powder are both leavening agents. They are mixed and added before baking to generate carbon dioxide and promote the "rising" of baked goods. 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 depends on the other ingredients in the recipe, and the ultimate goal is to produce bakery products with beautiful textures and delicious flavors. Baking soda produces a bitter taste. Baking powder is a common ingredient in cakes and biscuits. You can use baking powder instead of baking soda, but when you cannot use baking soda recipes, use baking powder instead. Baking soda itself lacks acidity, which promotes the cake to rise. Some recipes use baking soda. Usually, these recipes use some liquid acid such as milk or yogurt to create bubbles with baking soda.
There are two points to note when baking products:
Many baking recipes instruct you to mix all the dry ingredients (flour, salt, baking powder) together, and then add the liquid, which can prevent too fast fermentation during the mixing process. Many baking recipes tell you to make the process simple and fast, minimizing the leakage of gas from the batter. If you stir for too long, the bubbles will disappear.
Not all recipes require baking powder. When baking recipes require the use of baking powder, replacing it with baking powder will increase the baking product too much. Similarly, if baking soda is used instead of baking powder, it may also cause the baked product to be too flat. In a baking recipe, if you need 3 teaspoons of baking powder, you can use two teaspoons of tartar powder and 1 teaspoon of baking powder instead. In the 20th century, people's concern was the aluminum content of baking powder, especially the impact on Alzheimer's disease. You can find many brands of baking powder that are aluminum-free.
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