Baking powder and baking soda difference: Many times there is a problem in understanding which dish requires baking powder and which requires baking soda? Do you find it difficult to understand the difference between the two powders kept in the kitchen? Know the identity of both and the correct method of use.
16
Image Credit : Gemini AI
Baking soda and baking powder in food
Some people use equal amounts of baking powder and baking soda while baking. Whereas both are not the same but completely different. Baking soda and baking powder are used in the right quantity and at the right time. The taste and texture of cakes, breads or snacks gets spoiled when these two are not used properly.
26
Image Credit: Getty
What is baking soda?
The scientific name of baking soda is sodium bicarbonate. It is a pure chemical compound. Since there is no other element in it, it does not react on its own.
36
Image Credit: our own
This is how baking soda works
Baking soda works only when it is mixed with acidic ingredients like curd, lemon or vinegar etc. This produces carbon dioxide gas, which causes the batter or dough to rise. If you are ever adding baking soda to the batter of Dhokla, then you should also add some drops of lemon juice in it.
46
Image Credit: Getty
Baking powder activates automatically
Acid is already present in baking powder, so there is no need to add any sour thing from outside. Baking powder can also be double acting, which react when heated.
56
Image Credit : gemini
Use of baking soda and baking powder
66
Image Credit : Pixabay
amount of use
Baking soda is very strong and should be used in a pinch or in small quantities. If too much is added, the food will taste bitter or soapy. Use baking powder in slightly more quantity. When added in the right quantity, this flavor makes the food delicious by making the texture light and soft.
Read more: Dosa-cheela will not stick! 4 home made tricks to make a simple pan non-stick