B. Tech food technology notes

🍞🥐 *Baking Soda vs Baking Powder* What’s the Difference? *Baking Soda* Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient-such as yogurt, chocolate, buttermilk, or honey-the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise. *Baking Powder* Baking powder contains sodium bicarbonate, but it already includes the acidifying agent (cream of tartar) as well as a drying agent, usually starch. Baking powder is available as a single- or double acting powder. Single-acting powders are activated by moisture, so you must bake recipes that include this product immediately after mixing. Double acting powders react in two phases and can stand for a while before baking.

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