hi,plz tell me ,what is diffrence between baking soda and baking powder?

Answer 1

one is soda and the other one powder? one is for baking and the other for cooking , brushing teeth ,hose hold cleaning.

Answer 2

Baking soda is sodium bicarbonate. Baking powder is a mixture of sodium bicarbonate and tartaric acid (cream of tartar). For sodium bicarbonate to work and make your dough/batter rise, it has to react with an acid. Most recipes that call for baking soda, have some sort of acid like sour cream, buttermilk, lemon juice, or vinegar already in the recipe. Baking powder is most often used in recipes with no acidic ingredients. Baking soda is a base, and can cause a bitter taste in food when the alkalinity is not countered with an acid, while baking powder is more neutral and doesn't have much of an effect on taste. Baking soda is usually used in things like cookies, while baking powder is used in cakes, although every recipe is different and I have seen cake recipes using baking soda, and cookie recipes using baking powder. If you don't have baking powder you can make your own by mixing two parts cream of tartar with one part baking soda.

Answer 3

I know nothing about the chemical makeup of either... but... I believe baking powder has more leavening power than baking soda. They are not interchangeable in recipes (though they ARE both used in baking). However, if you run out of baking powder, you can substitute using baking soda AND cream of tartar. The combination of the two mimics baking soda. HOWEVER... you have to have the mix right and I honestly don't know the substitution formula offhand. Check out any "baking substitutes" list and it should be on there.

Baking soda also has other uses. Works good to control odors in the fridge and freezer (and the cat box!), works great as a toothpaste, etc. Mix it with water to form a paste and slather it on a bee sting and it helps relieve the swelling and pain.

Answer 4

The answer lies right in your question
Baking soda is a salt soda which is used to make this flaky like when you make homemade crackers. Baking powder is a powder similar makes things rise but not as much as yeast does! U'd have a bitter flat cake if U used baking soda in batter instead of baking powder. Most people know the difference and don't have to ask the question U
asked! Don't worry you're not the only one that makes such easy to answer questions.. some once asked What's the difference between Margerine and Butter?

Answer 5

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

Answer 6

Sodium bicarbonate is the chemical compound with the formula NaHCO3. Because it has long been known and is widely used, the salt has many other names including sodium hydrogen carbonate and "sodium bicarb," as well as baking soda, bread soda, cooking soda, saleratus, or bicarbonate of soda. It is soluble in water. This white solid is crystalline but often appears as a fine powder. It has a slight alkaline taste resembling that of sodium carbonate. It is a component of the mineral natron and is found dissolved in many mineral springs. It is also produced artificially.

Baking Powder is a dry chemical leavening agent used in baking and deodorizing. 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. Many recipes call for a process called creaming, where butter and sugar are beaten together to introduce tiny seed bubbles which the leavening gas will further expand

Answer 7

This question makes me laugh, only because my wife had a similar predicament. One day she decided that buying an already made frozen pizza was not what she wanted, she however wanted to make a pizza from scratch...she meticulously cut the toppings and put them aside and proceeded to make the dough, all the while my kids and i were looking on in awe... reading from a recipe she noted that the dough called for Baking powder and she grabbed the baking soda thinking they were one in the same and proceeded to combine the ingredients into a pizza worthy of the gods..;o)...i took one bite of this wondrous pizza only to find it was incredibly salty and the dough was as hard as rock...we ate it..and smiled ...we soon discovered that baking soda is not the same as baking powder..

Hope you got a smile out of that story...i always do...

Answer 8

Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened.

Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter.

Answer 9

they are very different. i have found that baking soda (the kind you can use to absorb smells ) is used in recipes to cut the acid taste. baking powder is used in baking to cause the ingrediants to rise without using yeast. hope this helps

Answer 10

Backing soda is edible in nature and widely used to make Yeast for Bakery purpose and backing powder for making cake.