When baking, you will definitely come into contact with the two materials "baking powder" and "baking soda", but many people don't know the difference between them, and even think that they have the same function.
First of all, in terms of appearance, baking powder is a fine powdery object with very small particles and a relatively white color. Baking soda is a fine crystalline powder with a little bit of granularity and a very shiny surface. Although baking soda is white in color, it is whiter than baking powder.
Their main raw materials are also very different. The main raw materials of baking powder are generally baking soda and corn starch, and the other ingredients are some acidic substances. The main raw material of baking soda is an inorganic salt-sodium bicarbonate.
Baking powder is a white powder made of baking soda with other acidic materials and corn flour as a filler. When baking powder comes into contact with water, acidic and alkaline powders, and dissolves in water to react, a part of it will begin to release carbon dioxide, and more gas will be released during the baking and heating process. These gases will make the product expand and soften. So baking powder is used to make cakes, and cakes need to be more fluffy and soft than cookies.
Baking soda is also called baking soda, heavy alkali, sodium bicarbonate, and acid sodium carbonate. It is a common edible alkali that reacts with acid to generate bubbles and volatilize, but it is not soft. The most common practical use of baking soda is as a baking leavening agent, so adding baking soda when making cookies will make the cookies crispy.
Baking soda and baking powder are both leavening agents. They are mixed and added before baking to produce carbon dioxide and promote the rise 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.
