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What is the main difference between baking powder and baking soda?

Published in Food Science 1 min read

Baking powder and baking soda are both leavening agents, meaning they help baked goods rise. However, they have key differences in their chemical compositions and how they work:

Baking Soda

  • Chemical name: Sodium bicarbonate
  • Needs acid: Baking soda requires an acidic ingredient (like buttermilk, lemon juice, or brown sugar) to react and produce carbon dioxide bubbles, which cause the dough to rise.
  • Stronger leavening: Baking soda provides a stronger leavening action than baking powder.
  • Examples: Pancakes, cookies, and quick breads

Baking Powder

  • Chemical name: A combination of baking soda, an acidic ingredient, and a drying agent
  • Doesn't need acid: Baking powder already contains an acidic ingredient, so it doesn't require additional acid to activate.
  • Weaker leavening: Baking powder provides a gentler leavening action than baking soda.
  • Examples: Cakes, muffins, and biscuits

In short, the main difference is that baking soda needs an acidic ingredient to activate, while baking powder is already activated.

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