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Article: Baking powder
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- December 2, 2001
CopyrightCopyright 2001 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Baking powder, baking soda create different reactions
Scripps Howard News Service
Sunday, December 2, 2001
What's the difference between baking soda and baking powder?
Baking soda is sodium bicarbonate, an alkaline (a base, the
opposite of an acid), which produces carbon dioxide when mixed with a
liquid acid. Baking soda can be activated by buttermilk, sour cream,
creme fraiche, yogurt, fruit juices, brown sugar, molasses, vinegar,
honey, maple syrup and cocoa (not Dutch-process, which is acid-
neutral).
The chemical reaction is fast: the batter must be cooked
immediately. During cooking, the bubbles are trapped as they rise
through the batter, creating a light and tender crumb.
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