?What is the difference between baking soda and baking powder

Baking powder is a common chemical leavening agent that is used in many cakes and pastries for puffing, lightening and fluffy texture. Perhaps you have also wondered what baking powder is made of. Baking powder contains an alkaline powder, an acid salt and a type of neutral starch. Acidic and alkaline components are combined to give baking powder a leavening effect. While starch (usually corn or potato starch) helps to absorb moisture and increase the strength of the powder during the time it is stored.

In most cases, this powder is used to puff cookies, pancakes, bread, or other products made from loose dough.

Pastes are not strong enough to hold gas in themselves for long. Therefore, they should react quickly with leavening agents such as baking soda or baking powder.

This is why, during the preparation of the cake dough, dry ingredients including baking powder or baking soda are added in the last step so that immediately after that the dough is placed in the oven and the baking process is done.

?The role of baking powder in cake; how it works

When acidic materials are combined with basic materials, gas is usually produced as a result of this reaction. To prevent this powder from reacting immediately after it is created, acid is also used in it. This will prevent the powder from reacting on its own until water is added.
When moisture reaches the baking powder, the acid and base react and produce carbon dioxide gas. When this gas is produced, it gets trapped in the dough, which causes the puffs to rise.
As mentioned, the neutral starch added to the baking powder absorbs moisture from the environment. In addition, it prevents the reaction during the storage period of the powder.

Single-reaction baking powder versus double-reaction

Single reaction baking powder performs its reaction at room temperature. This means that the whole process of puff cake is done immediately after the cake liquid is mixed.
If there is a delay between mixing the ingredients and placing it in the oven, part of the released gas will escape from the dough, which will lead to the destruction of the cake dough. Bi-reactive baking powder releases gas again during cooking and under heat. This secondary release of gas within the batter compensates for any gas loss between mixing and baking.
Therefore, this type of baking powder is suitable for baking things like pancakes. Because this type of cake may not be cooked immediately after mixing the ingredients.
The type of acid salt used in baking powder determines whether it is single-reactive or double-reactive. For more convenience and reliability, most of the baking powders on the market today are two-reaction. This is why the main puffing process of the cake is usually done in the oven and under heat.

Alternatives to baking powder

How to prepare the first alternative to baking powder1/4 teaspoon of baking soda combined with 1/2 teaspoon of cream of tartar produces a substance equivalent to 1 teaspoon of baking powder. If you do not intend to use this material immediately after mixing, it is better to add 1/4 teaspoon of corn starch to the mixture. This starch absorbs moisture from the air and prevents the chemical reaction between baking soda and cream of tartar.

How to prepare the second alternative to baking powder

Combine 1/2 teaspoon of baking soda and 1/2 teaspoon of buttermilk, sour milk, or regular yogurt. This combination is equivalent to a teaspoon of baking powder.

How to prepare the third alternative to baking powder
Mix 1/4 teaspoon of baking soda with 1/3 teaspoon of sugar syrup

Baking powder vs baking soda

Baking powder contains acidic and basic components and reacts due to moisture or heat. While baking soda is an alkaline powder and needs an acidic substance (such as lemon juice, vinegar, etc.) to react.
Baking powder can be made at room temperature by combining baking soda (base), cream of tartar (acid) and cornstarch. If the composition is to be used immediately, there is no need for cornstarch at all. Cream of tartar is a reactive acid. Therefore, this composition is considered as a single reaction baking powder.
Whether baking powder or baking soda is used in different recipes depends mostly on the acidic ratio of other raw materials in the cake liquid. Most pastes contain more acidic ingredients. Therefore, excessive use of baking powder leads to the production of an acidic dough, and of course, the final taste of the cake is also affected.
Similarly, if a dough does not contain acidic ingredients and baking soda is used in it, there will not be enough acid for the cake to rise and react. Also, due to the increase in alkaline substances, the final product will be a bit bitter.

The taste of baking powder

Both baking powder and baking soda can be considered bitter. This bitter taste originates from their game materials. As mentioned, baking powder is almost neutral in terms of acidity and alkalinity, and that is why it is more neutral and milder than baking soda. Meanwhile, baking soda, which is a game substance, is considered a bitter substance.

How to test baking powder

Because baking powder only needs moisture to react, exposure to air will gradually reduce its strength. To test baking powder, put a little of it in a container and add a little water. Strong bubbles should appear within 10 to 15 seconds. If the powder does not react with water, the expiration date has passed.

So, if you want to know if your past expiration date baking powder is still safe or not, or if you are not sure if its expiration date has passed, do the mentioned test to determine if the baking powder is still safe or not. Generally, until the packaging of baking powder is opened, this ingredient has a very long expiration date. But if the package is opened, the estimated expiration time will be 6 to 18 months. In any case, if you doubt the freshness of the baking powder, investigate the situation by performing the mentioned test and do not pay much attention to the expiration time.