Chemistry in the kitchen: What is the difference between sodium bicarbonate and baking powder?

Pain, faded and sad, this may be the result of misuse of food additives that give the intelligence of cakes, cookies and breads. Among the most used, baking powder, baking powder (chemical) and biological yeastBut do you know what and when the differences will be used?

Confectionery and oven may be real difficulties for those who want to enter this world, ultimately, mixtures should respect careful rates and still choose the inappropriate fermentation additive, and may be disappointed with results. I want to know Differences and when baking powder or baking powder are used? Let’s cook the recipe book and cooking!

Baking powder history

To understand the differences between baking soda and baking powder, you need to know a little bit of fermentation. Wheat has been used for the production of bread and other foods for many thousand years for humanity..

However, cute breads were not the flagship of the oven. The first biological yeasts emerged from observation. At some point in history, some reports took place around 4,000 BC, the ‘bakers’ of the time, when wheat was in contact with water before the dough was produced and remained without resting before cooking, he realized that the breads were growing and softer.

The technical years developed over the years, and of course, they realized that the already fermented pasta was saved for a long time to interfere with a new shipment.

In this type of fermentation that produces chemical compounds that make masses cute, they are yeasts that are fed and stimulated by the sugars in the flour, produce CO2, produce dough and increase in size.

However, for those who try to use such natural/biological fermentation, you know that the result depends on a number of factors such as a certain temperature regularity for the masters of the Mayans to develop and fulfill their roles.

This initiative and error worker began to earn new alternatives around 1830, The beginning of the use of sodium bicarbonate for fermentation. This would be one of the first chemical yeasts in the world.

Sodium baking powder is soluble in a versatile water. It is used in the industry as a food additive in many ways and among them. Our body also produces a bicarbonate amount that regulates blood pH and causes a reaction called a tampon system that participates in the formation of hydrochloric acid in the stomach.

The interaction between sodium bicarbonate and acidic substances causes a reaction that produces carbon and water dioxide, which is secret and complication for the use of bicarbonate in recipes.

To ensure that bicarbonate has an acid that will interact, there will be a lactic acid concentration to produce CO2 production and consequently the fermentation and growth of the mass.

However, we are talking about a time when there is no way to guarantee a uniform acid in all preparations, so that the masses can grow more or less depending on how sour milk is.

However, a solution was designed for this problem in 1840: Cremor Tartaro! White powder is a by -product of wine production and storage, also known as potassium acid tartarat, and The amount of acid required for the effect of bicarbonate seemed to be a solution to the problem..

Thus, a married sales started. But if you lost one of the envelopes, the other would have been almost useless without any other acid to warn the reaction.

Another point is that Tartaro Cremor’s production is dependent on imports from Italy, which increases the production costs of the oven. Then, in 1856, things developed a little more.

Harvard’s American and teacher Eben Norton Horsford (1818-1893) decided to test a new component with bicarbonate: calcium acid phosphate. Monocalic phosphate was extracted from cattle bones treated with sulfuric acid.

In addition to being more present, the fermentation effect was equally effective. However, it had to be sold in a packaging separated from bicarbonate to prevent the reaction from being triggered before use.

The great observation that changed the fermentation aspects was Horsford’s stabilization. If the elements are well thirsty, he realized that the mixture can be mixed with corn starch, guaranteeing that the mixture remains without moisture. Look, as we know today, there is the first baking powder!

And calm down, the bones were used until only 1880, when calcium phosphate extraction became a mining product. Right now, Possible yeasts can be added with a little yeast to provide homogeneous and longer lasting growth. The rest of the story is constantly testing in gastronomic experiments and adventures.

Let’s see if you make a confectionery and cooking.

Main DIFFERENCES BETWEEN BUITS POWER AND SODIUM BICARBONAT IN THE CONSTITUTION AND “RULES OF USE”. As we have seen, bicarbonate depends on the reaction point that will make its mass cute and an acid component to achieve CO2 production.

Baking soda, including smaller sodium baking powder, will begin to produce carbon dioxide for you in contact with water.

In addition to the composition, the additional reaction rate is slightly different. The bicarbonate of the sodium will produce CO2 at two times that will cause carbon and water dioxide formation by interacting with acid hydrogen in normal acid-base reactions at room temperature.

At the second moment, when the mixture reaches more than 100 ° C, gas is produced by separating the bicarbonate itself. This effect provides homogeneous and slightly continuous growth as the mass cooks.

Already in yeast powder, things are a little different. The minimum amount of bicarbonate in the mixture should be glued into the oven with a more instant effect and the gas formed in the contact reaction with moisture does not leave the mass. Small bicarbonate in the composition will not have the same effect as less, less, pure component.

Both other products include very effective fermentation forms for less dense masses such as cakes, cookies, bread. However, for bread production, the most suitable one, in addition to CO2, the biological yeast that produces some alcohol that contributes to the softness of the mass.

Remember: If you use baking powder as a yeast, you have an acid element to increase the fermentation reaction, if you use dust baking powder, no extra component is required.

And now, is there a risk of experimenting a cupcake with fruit juice, coffee or tea in the afternoon? Maybe next time we don’t teach how to make your own beer. Spoiler, yeasts are also there.

If you want to learn about other kitchen tricks or kitchen safety, keep tracking Tecmundo. Be careful, pay attention and if you test the recipes, mark us on social networks! Until later.