![]() ![]() In other words, sodium acid pyrophosphate and sodium aluminum sulfate won't start reacting with the sodium bicarbonate until after you've put the dough or batter in the oven. ![]() Neither of these acids react with sodium bicarbonate until they are both: A) wet (i.e., stirred into the batter) and B) hot. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.īut to extend the chemical leavening process, baking powder also contains a second acid, either sodium acid pyrophosphate or sodium aluminum sulfate. Monocalcium phosphate doesn't react with the sodium bicarbonate while it's dry. ![]() One of these acids is called monocalcium phosphate. But baking powder also contains two acids. And that's a problem.įor many baking recipes, you want an extended reaction, so that the rising doesn't take place all at once.īaking powder addresses this problem because it is "double acting" – it has different ingredients that create CO2 gas at different stages of the baking process.Īll baking powders contain sodium bicarbonate (just like baking soda). When making baked goods, the process is called "chemical leavening," because the trapped CO2 gas makes the dough or batter rise.īut when baking soda comes into contact with an acid, it pretty much reacts immediately. This reaction produces carbon dioxide (CO2) in the form of bubbles, like a liquid foam (think of the grade school experiments involving fake volcanoes, vinegar and baking soda). Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar. ![]() Baking soda has only one ingredient: sodium bicarbonate. ![]()
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