if Baking Soda is used instead of Baking Powder then:
a) how will it affect the taste of cake and why?
b) how can Baking soda be converted into baking powder?
if Baking Soda is used instead of Baking Powder then:
a) how will it affect the taste of cake and why?
b) how can Baking soda be converted into baking powder?
Baking soda is pure sodium bicarbonate while baking powder contains baking soda with an acidic substance usually cream of tartar. Both are leavening agents and produce bubbles of carbondioxide and are responsible for the rise in baked goods like cakes, breads. Baking soda needs an acidic ingredient and moisture to release the bubbles while baking powder has the acid already added to it and needs only moisture to activate the release of gas.
Most cakes do not have an acidic ingredient and if a cake is baked with baking soda, there will be no release of gas and cake will not rise. The cake will be alkaline and may have a slight bitter taste.
If acidic ingredients like yogurt, butter milk, honey or molasses are present in the cake recipe they will provide acids required to activate the baking soda.
To convert baking soda into baking powder, acids like cream of tartar or citric acid can be added. Many baking powders also contain starch as a drying agent. This is added to keep the ingredients dry over long periods.
Baking soda is pure sodium bicarbonate while baking powder contains baking soda with an acidic substance usually cream of tartar. Both are leavening agents and produce bubbles of carbondioxide and are responsible for the rise in baked goods like cakes, breads. Baking soda needs an acidic ingredient and moisture to release the bubbles while baking powder has the acid already added to it and needs only moisture to activate the release of gas.
Most cakes do not have an acidic ingredient and if a cake is baked with baking soda, there will be no release of gas and cake will not rise. The cake will be alkaline and may have a slight bitter taste.
If acidic ingredients like yogurt, butter milk, honey or molasses are present in the cake recipe they will provide acids required to activate the baking soda.
To convert baking soda into baking powder, acids like cream of tartar or citric acid can be added. Many baking powders also contain starch as a drying agent. This is added to keep the ingredients dry over long periods.
