Hi,

I have occassionally followed recipes that needed either baking soda
and/or baking powder and I was wondering what their actual functions
were in cooking or baking?

Thanks,
Ben

On 13 Jul 2005 14:15:48 -0700,
wrote:
>Hi,
>
>I have occassionally followed recipes that needed either baking soda
>and/or baking powder and I was wondering what their actual functions
>were in cooking or baking?
>
>Thanks,
>Ben

See if this helps
http://users.rcn.com/sue.interport/food/bakgsoda.html

Sue(tm)
Lead me not into temptation... I can find it myself!

wrote:
> Hi,
>
> I have occassionally followed recipes that needed either baking soda
> and/or baking powder and I was wondering what their actual functions
> were in cooking or baking?
>
They are called "leavening agents." They cause batters and doughs to
rise, but to a lesser degree and in a less complicated way than yeast.
Copy and paste this site into your browser for a quick description:

http://www.dianasdesserts.com/index....uickBreads.cfm

Note that "quick breads" include more than what you may think of as
bread. Pancakes, for example. -aem

> wrote in message
oups.com...
> Hi,
>
> I have occassionally followed recipes that needed either baking soda
> and/or baking powder and I was wondering what their actual functions
> were in cooking or baking?
>
> Thanks,
> Ben

The make carbon dioxide which will cause the baked goods to rise.

Dimitri