Difference between baking soda and baking powder

In order for the baked goods to be fluffy and rise well, add baking soda, previously quenched with vinegar or lemon juice, to the dough. This simple technique is known to all housewives. But recently, baking powder has begun to be sold in stores, which works even greater wonders with baked goods. What is the secret of this product, how does it differ from the usual soda for us and is it not harmful to the body? You will find the answers to these questions in our article.


Soda (we are talking about baking soda) - sodium bicarbonate; food supplement numbered E500ii. Used in baked goods to make the dough fluffier and looser.

Baking powder (fluffing agent, baking powder) is a mixture of baking soda, acid and starch (flour) in certain proportions. Imported baking powder may contain several different acids. Used for the same purposes as baking soda.


For baking soda to make the dough fluffy and fluffy, quench it with vinegar or lemon juice. A common mistake of many housewives is that they quench the soda in a spoon, and then simply pour the resulting solution into the dough. You can not expect the expected effect from such soda: all carbon dioxide safely evaporates, and the dough does not rise. And in order for everything to work out, soda must be mixed with flour or other dry ingredients, and acid (lemon juice, vinegar) must be added to the second (liquid) component of the dough. If the recipe provides for the use of fermented milk products, then the acid can be omitted, it is already contained in them and will successfully extinguish sodium bicarbonate. Important: the dough must be kneaded as quickly as possible (so as not to lose the "precious" carbon dioxide) and immediately put the product in the oven.

Soda must be put into the dough strictly in the amount written in the recipe, otherwise the baked goods will taste bitter.

Baking powder is a multicomponent product that includes soda and acid and starch (flour). It is not quenched with vinegar or diluted with water, but simply added to the dough. In this case, the reaction between soda and acid occurs directly in the oven, so the dough can be left for a while if the recipe requires it.

Baking powder should not be used if honey is added to the dough. This component requires the mandatory presence of soda. In other cases, baking soda and baking powder can be replaced, but with the condition that baking powder should be taken two and a half times more than baking soda.

Baking powder in large quantities will not add a bitter taste to the finished product. It is not harmful to health.

Conclusions TheDifference.ru

  1. Soda is one of the components of the baking powder.
  2. Soda must be quenched with acid; baking powder does not need to be diluted or quenched.
  3. A large amount of baking soda in the dough makes the baked goods taste bitter, the baking powder does not taste bitter.
  4. Soda is added to the dough in smaller proportions than baking powder.