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asked 4 months ago
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1. Baking soda and/or baking powder are added to batters for leavening; i.e., in order to produce the gas that make cakes, muffins, and quick breads rise.
2. Baking soda + liquid acid (in the recipe) ---> leavening
3. Single-acting baking powder = baking soda + a dry acid. When the liquid ingredients are mixed with the dry ingredients you get leavening --OR-- when the product is heated you get leavening.
4. Double-Acting baking powder = baking soda + 2 dry acids. When the liquid is added you get leavening --PLUS-- when the product is heated you get leavening.
2. Baking soda + liquid acid (in the recipe) ---> leavening
3. Single-acting baking powder = baking soda + a dry acid. When the liquid ingredients are mixed with the dry ingredients you get leavening --OR-- when the product is heated you get leavening.
4. Double-Acting baking powder = baking soda + 2 dry acids. When the liquid is added you get leavening --PLUS-- when the product is heated you get leavening.
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