What is better to use for baking: baking soda or baking powder. Soda instead of baking powder, can be replaced.
The secret of lush, porous and delicious pastries is not always well-beaten eggs, sifted flour or the skills of the hostess. To make the texture of the finished product soft and tender, the dough needs a little “magic”, or rather, carbon dioxide. The familiar baking powder will come to the rescue. Whether it will be possible to prepare a delicious cake without it, in what proportions to replace baking powder with soda, how many teaspoons to measure for a successful result – we will tell in our article .
Ukraine , Ukraingate , 6 , February , 2022 | Kitchen
What is baking powder and why do you need it?
First of all, baking powder (its second name, often found in recipes – baking powder) – is a food additive used in the manufacture of pastries and confectionery. In appearance, the baking powder resembles a white loose powder. Its nature is chemical, and it usually consists of three components:
soda (sodium bicarbonate);
acid salt;
neutral ingredients (flour, various types of starch).
At thermal influence from soda the carbon dioxide necessary for splendor of baking is allocated. But, unfortunately, at 90 ° C soda stops working. The acid component (acid salt) comes to the rescue. By reacting with soda and mixing with other baking ingredients, it continues the reaction process, so the release of carbon dioxide does not stop.
Neutral ingredients in baking powder are needed to inhibit gas evolution immediately before baking. The leavener needs extra tangible volume – this helps in accurately calculating the ingredients when kneading the dough. That is why in the composition you can find starch or flour. Remember that the composition of the baking powder may differ from manufacturer to manufacturer.
Soda is a decent alternative to baking powder
Housewives who are tired of using industrial baking powder for their home baking are wondering if you can replace baking powder with soda. Yes, but the proportions of these “culinary assistants” will not be the same. For convenience, we specify the proportions not in grams, but in the usual teaspoons.
Ratio: 1 teaspoon of baking soda can be replaced by 2 teaspoons of store baking powder.
Soda will give the dough the right texture, but if you overdo it, the taste and color of the cake may not change for the better.
If for some reason you do not want to use baking powder, you can safely replace it with soda, but the chemical nature of this additive will remain unchanged. By the way, biological leavening agent is yeast. They provide looseness of the dough due to the fermentation of sugars.
Now you know in what proportion to replace baking powder with soda. But remember: in order to neutralize the peculiar taste of soda and start the chemical process of releasing carbon dioxide, it must be extinguished with vinegar, mineral water or lemon juice.
If you extinguish soda with vinegar, the proportions are as follows: 1 part vinegar to 2 parts soda.
Quenching soda in a tablespoon and then adding the resulting mixture to the dough, unfortunately, is not very effective. This method is obsolete. All the carbon dioxide evaporates in a second, never reaching the flour and other ingredients of the future cake or pie. Do not be afraid to use baking powder as an alternative to soda: it is harmless and easy to use.
Source : Ukrgate
