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Pandora
 
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Default Baking soda and baking powder. Some question


"hob" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> I know that yeast derives from beer and it is generalli used for the

> bread
>> and pizza dough rising.
>> But what about baking soda and baking powder. Are they the same thing or

> are
>> they different? In this late case, which are the differences between
>> them?
>> When do you use one and when the other?
>> Can I replace baKing soda with backing powder and viceversa?

>
> no, with an exception -
>
> baking soda is sodium bicarbonate - a base which reacts with acids
>
> most US baking powder is sodium bicarbonate, sodium aluminum sulfate, and
> monocalcium phosphate - agents that give off gases at differing
> conditions.
> The agents are mixed with cornstarch and calcium phosphate to mix and
> react evenly in the end mixture.
>
> The exception: if a recipe calls for neutralizing an acid and the recipe
> will "cook out" the other agents, baking powder can be substituted for
> baking soda
> (basically, by slowly adding just enough baking powder at a time so that
> you can tell when it stops fizzing when a bit more added to the acid mix).


I will have to look better what this recipe require, then! Thank you very
much to you.
Now is more clear the concept.
Cheers
Pandora