Baking soda and baking powder are both leavening agents, which are substances used to help baked goods rise.
经验丰富的业余面包师通常会因为它们的名字和外表而感到困惑。
本文解释了小苏打和发酵粉之间的差异以及另一个互换如何影响您的烘焙食品。
Baking sodais a leavening agent used in baked goods like cakes, muffins, and cookies.
Formally known assodium bicarbonate, it’s a white crystalline powder that is naturally alkaline, or basic (1).
Baking soda becomes activated when it’s combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).
This is why recipes that include baking soda will also list an acidic ingredient, such aslemon juice或酪乳（
概括Baking soda, chemically known assodium bicarbonate, is a baking ingredient that’s activated by a liquid and an acid to help with leavening, or rising.
Unlike baking soda, baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) and acid needed for the product to rise.
Cornstarchis also typically found in baking powder. It’s added as a buffer to prevent the acid and base from activating during storage.
与小苏打与水和酸性成分反应的方式相似，发酵粉中的酸与sodium bicarbonate和releases carbon dioxide once it’s combined with a liquid (
Single- and double-acting baking powders are available, though single-acting varieties are typically only used by food manufacturers and not usually available for household use (
When a recipe calls for baking powder, it’s most likely referring to the double-acting kind.
This means the powder creates two separate reactions: initially, when combined with liquid at room temperature, and secondly, once the mixture is heated.
For many recipes, an extended reaction is favorable, so the leavening, or rising, doesn’t happen all at once.
概括Baking powder is a complete leavening agent, meaning it contains bothsodium bicarbonate和an acidic ingredient. It’s available as a single- or double-acting agent, though double-acting powders are more widely used.
Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar,buttermilk, or citrus juice.
Conversely, baking powder is typically used when the recipe doesn’t feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
Baked good mixtures can vary greatly in their acidity level. To produce a desirable baked good, you need to find the right balance between acid and base.
Some recipes may call for both baking soda and baking powder.
通常，这是因为食谱包含需要被小苏打抵消的酸，但可能不足以完全发酵产品。
概括Baking soda is used when the recipe includes acidic ingredients while baking powder can be used without additional acidic ingredients.
While it’s possible to interchange baking soda and baking powder in recipes, it’s not as straightforward as simply replacing one for the other.
Substituting baking powder for baking soda
尽管不推荐将发酵粉替换为小苏打，但您也许可以使其在紧急情况下起作用。
将发酵粉交换为小苏打不需要其他食材。
但是，小苏打比发酵粉强得多。因此，您的粉末可能需要苏打水才能创造出相同的上升能力。
Also, this substitution may cause your final product to have a chemical or bitter taste.
Alternatively, you could try one of several othersubstitutes for baking soda.
Substituting baking soda for baking powder
If your recipe calls forbaking powder您手头的所有只是小苏打，您可以替代，但是您需要包括其他成分。
因为小苏打缺乏通常会添加到食谱中的发酵粉的酸，因此您必须确保添加酸性成分，例如塔塔粉，激活小苏打。
更重要的是，小苏打具有比发酵粉更强的发酵功率。
As a rule of thumb, about 1 teaspoon of baking powder is equivalent to 1/4 teaspoon of baking soda.
概括虽然在食谱中互换发酵粉和小苏打并不像1：1替代那样简单，但它可以对您的食谱进行某些修改。
很多烘焙类食物食谱包括小苏打或贝克ing powder as a leavening agent. Some may even include both.
尽管两种产品看起来都相似，但它们肯定不一样。
Baking soda issodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise.
Conversely, baking powder includessodium bicarbonate，以及酸。它只需要液体即可激活。
通过仔细的调整，可以将一个代替另一个。
