what is the difference between bicarbonate of soda and baking soda?

Question

my recipe for ginger bread calls for bicarbonate of soda but at the shop they only got baking soda.are they the same raising agents?can i use baking soda the same way i l use bicarbonate of soda?

Answer 1

They are one and the same.

Answer 2

'''Baking soda''' is an straight forward call for sodium bicarbonate, an straight forward alkali. '''Bicarbonate of soda''' is yet another straight forward call, substituting "soda" for "sodium." The term '''bicarbonate of baking soda''' is extensively utilized in some contexts, in spite of the shown fact that it is not straight forward and can properly be seen redundant. '''Baking powder,''' on the different hand, is a leavening agent that includes baking soda, between different components. it says you are able to eat it. there is an irish bread referred to as soda ruin the place bicarbonate is used interior the making of it. yet another theory is in the adventure that your cutting board smells like the garlic you chopped up the former day? Use baking soda (bicarbonate of soda) to bathe and deodorize your cutting boards in view that's a food secure purifier! Sprinkle baking soda on a humid sponge, scrub and rinse sparkling! Now you're arranged to cut those onions! they are asserting vinegar is the suitable interior the cleansing of cutting boards tho

Answer 3

yes its the same thing. Baking powder is different though, its a mix of baking soda and cream of tartar and will help foods rise

Answer 4

Do you mean baking soda vs baking powder??

Baking soda and baking powder are both chemical leaveners used to make baked goods such as cakes and muffins. Baking soda has some other culinary uses, not discussed here. In recipes calling for baking powder, baking soda can be used, along with some cornstarch and cream of tartar. Baking powder cannot, however, be used to replace baking soda.

The chemical in baking soda is bicarbonate of soda (NaHCO3). When combined with an acidic ingredient, such as vinegar or the lactic acid in buttermilk, baking soda releases carbon dioxide which forms into bubbles in the food. When heated, these bubbles then expand and help to rise or lighten the final product.

Baking powder is a mixture of baking soda and an acid, in powdered form, that combine in liquid to create the same reaction. There are three general types of baking powder -- fast-acting, slow-acting and double-acting; the most commonly available being double-acting.

Double-acting baking powder uses two different acids, one of which reacts at room temperature and the other only during the baking, at higher temperatures. The first reaction helps to form the initial bubbles that are trapped in the batter. As the food cooks, the material around these bubbles starts to set. Carbon dioxide from the second reaction is better trapped within the bubbles and gives a better lift.

Fast-acting baking powder uses only an acid that reacts immediately, while slow-acting contains only the acid that reacts under heat. All three forms will also contain some cornstarch to help keep the mixture dry before use.

Recipes that call for both baking powder and baking soda usually also contain an acid ingredient that will react with the baking soda. The ingredient might be vinegar or buttermilk, mentioned earlier, or molasses, lemon juice, sour cream, honey or chocolate, to name a few. In this case, the amount of baking soda is however much will react with the acidic ingredient. Additional leavening is provided by the baking powder.

Baking soda, combined with an equal measure of cornstarch and twice as much cream of tartar, can be used to replace baking powder. Use about one quarter the amount of baking soda as the recipe calls for baking powder, and then scale the cornstarch and cream of tartar accordingly. For example, if the recipe calls for 1 teaspoon of baking powder, it can be replaced by ¼ teaspoon of baking soda, ¼ teaspoon of cornstarch and ½ teaspoon of cream of tartar.

Generally speaking, baking powder can not be substituted for baking soda since this will leave excess acidic compounds in the food which may affect flavor, texture and color.

Answer 5

http://kitchensavvy.typepad.com/journal/2005/01/baking_soda_vs_.htm Hit this link and theres an explanation of the differences in the two

Answer 6

same thing. One is scientific name (used in britain a lot) other is more north american consumer name.

Answer 7

Thanks for all