Difference between baking powder and baking soda

If you are a newbie in the world of baking there are important terms you must know to avoid making unnecessary mistakes.

There are various terms associated with baking but I want to explain the term, aerating agent.
Also known as leavening agent in baking.

Aerating agent

This is the chemical substance or biological substance applied to dough or batter in order to add air and in turn increase the volume of the baked products.
Simply put its the addition of air
to batter.

Examples of aerating / leavening agents are:

Egg
Baking powder and Baking soda
Creaming

1. Egg

Addition of whisked egg is a biological method of adding air to batter.

The whisking process incorporates air into the egg enabling the formation of air bubbles or foam.

2. Creaming

This is a mechanical aerating agent;
it involves the mixing of sugar and butter in anti clock direction.
This process incorporates air into the mixture, which can be clearly seen in the nature of the final product which is usually fluffy and cream in colour.

Its the increased air volume in the mixture that makes it fluffy.

3. Baking powder and baking soda

These are chemical aerating agents added to batter and dough to bring about increased volume of the baked product.

Mechanism of action

Their mechanism of action involves the release of carbon dioxide in the presence of water or baking temperature.
Since the released carbon dioxide is gas it tends to leave the batter forcefully thereby pushing the batter upward this produces a baked product with risen volume.

Difference between baking powder and baking soda:

1. Baking soda is a white crystalline substance that is usually alkaline in nature used for baking cake, pancake and buns et cetera.
It contains sodium bicarbonate.
It's baking power is activated in the presence of acidic medium (lemon juice or vinegar) and water.
While
Baking powder is composed of acid and base ( sodium bicarbonate) and of course a buffer ( usually cornstarch) that prevents the two chemicals from being active during storage.

2. Baking powder is made up of acid and base.
While
Baking soda is made up of only base.
3. Baking powder do not need acid medium when it is used in making cakes or other baked products.
Unlike
Baking soda that requires an acid (either lemon or vinegar) during use.
4. Baking soda is more powerful than baking powder.

Types of baking powder

Double acting baking powder:
This simply means that the baking powder has two different ways they increase the volume of baked goods.
 1. At room temperature and
 2. In the presence of heat.

This type of baking powder tend to give the best action since the reaction time is extended.

Single acting baking powder is not commonly used by household bakers.

Whenever a recipe requires a baking powder it's referring to double acting one.

Substituting baking soda with baking powder

If a recipe requires 1tsp of baking soda but all you have in your kitchen is baking powder.

No need to run helter skelter, the only thing you will do is to add 3tsp of baking powder.

Also, if your recipe says 3 tsp of baking powder but you have baking soda.

Simply add 1 tsp of baking soda but remember you must add either lemon or vinegar.

With all these explanation I hope you will no longer confuse baking powder with baking soda.