Why is baking soda also baking powder?

The difference between baking powder and baking soda is: different properties, different pH, and different uses.

First, the nature is different.

1. Baking powder: Baking powder is a white powder made of baking soda powder with acidic materials and corn flour as a filler.

2. Baking soda: Baking soda, which is sodium bicarbonate, is an inorganic salt with a white crystalline powder.

Second, the pH is different.

1. Baking powder: Baking powder is added to balance its pH after precise testing, so it is neutral powder.

2. Baking soda: Baking soda is an alkaline substance, and using too much will make the finished product have an alkaline taste.

Third, the use is different.

1. Baking powder: Baking powder is mainly used for the rapid fermentation of grain products. It is used in large quantities when making cakes, cakes, buns, steamed buns, shortbreads, bread and other foods.

2. Baking soda: Baking soda is used as a leavening agent for making biscuits, pastries, steamed buns, and bread.

No. Baking soda is an acid salt formed by neutralizing strong alkali and weak acid, and it is weakly alkaline when dissolved in water.

Baking powder is a compound leavening agent that is a white powder made from baking soda with an acidic material added and corn flour as a filler.

Baking soda can be used as a leavening agent in the food production process. However, baking soda releases less carbon dioxide when it reacts, and its effect is limited, and because of its alkalinity, it often gives steamed bread a great alkaline taste.

Because baking soda is alkaline and has a limited effect, some acidic raw materials are added to it for acid-base balance, and corn starch is added to separate the acidic and alkaline powders to avoid premature reactions. Because the acid-base balance becomes neutral, the chemical reaction is stronger and a larger amount of carbon dioxide is produced, so baking powder is added to the plant faster than baking soda.

Baking soda is a separate ingredient, while baking powder includes baking soda, alum, food flavors, etc.

Baking soda is sodium bicarbonate, also known as acid sodium carbonate, which is an acid salt with the chemical formula NaHCO3. People usually only know that it can be used to distribute bread, make soda, and extinguish fires. When making food, although baking soda has a role in activation, it releases less carbon dioxide when it reacts, and its effect is limited, and because of the alkalinity relationship, it often makes steamed bread have a great alkaline taste.

Baking powder is a compound leavening agent, also known as foaming powder and baking powder, which is mainly used as a rapid loosening agent for flour-based foods. Baking powder is also divided into slow reaction baking powder, fast reaction baking powder, and double reaction baking powder according to the different reaction speeds. The fast-acting baking powder starts to work when it is dissolved in water, while the slow-acting baking powder starts to work during the baking heating process, and the dual-reaction baking powder has both fast and slow reaction characteristics.

Generally, the baking powder purchased in the market is dual-reaction baking powder. If you put too much baking powder, it will have a bitter and astringent taste.