what is the difference between baking soda and baking powder ?

Answer 1

Baking Soda - sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.

Baking Powder - a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.

Answer 2

Sodium bicarbonate NaHCO3, or sodium hydrogen carbonate, also known as baking soda, bread soda, or bicarbonate of soda, is a soluble white anhydrous or crystalline chemical compound, with a slight alkaline taste resembling that of sodium carbonate. It is found in many mineral springs and also produced artificially.

Baking powder is a dry chemical leavening agent used in baking. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature acid salts are called single acting. Most recipes call for a mixing procedure that is designed to introduce many tiny air bubbles, for example, "cream the butter and sugar", which the leavening gas from baking powder will expand

Answer 3

Baking soda is pure sodium bicarbonate (Na2CO3), while baking powder contains baking soda as an ingredient, in addition to other ingredients. You may check the ingredient list of any baking powder and baking soda product.

Answer 4

Baking soda usually makes things crisp like in cookies; it's what makes them hard. Baking powder gives more of a puff to things.

Answer 5

I always remember the difference this way
Baking Soda --Spreads
Baking Powder-- Puffs

Just remember S for soda Spreads
P for powder puffs

Answer 6

baking powder is the same as soda but it contains a heat activated acid that causes a second rise in the oven.

Answer 7

Here's a very good website to explain the differences and give you all the details you ever wanted to know! :)
http://www.ellenskitchen.com/pantry/bsbp.html

It also offers substitutions, so if you ever run out of these and you're in the middle of baking, you can use something else! Cool!

Answer 8

I don't know the scientific reason, but baking soda is most often used with buttermilk, and for savoury items, such as oven bread.
Baking powder is used with ordinary milk, for sweet goodies, such as cakes and buns.

Answer 9

Ones used for cooking the others used for cutting down bad speed!

Answer 10

They are both used to make food rise, but it all depends on the recipe which you should use.
The following site explains all -