What's the Difference Between Baking Powder and Baking Soda

The video explores the chemistry behind baking, focusing on how acids and bases like vinegar and baking soda create reactions that make baked goods rise. It traces the evolution from natural leavening with yeast to the development of chemical leavening agents like baking soda and baking powder. The video highlights the invention of baking powder by Eben Horsford and discusses modern double-acting baking powders, including health considerations related to aluminum content.

What is the role of baking soda in baking?

• It acts as a sweetener.

• It adds color to the dough.

• It helps baked goods rise.

• It preserves the bread.

How did bakers traditionally make bread rise before the invention of baking soda?

• By using wild yeast from the air.

• By using baking powder.

• By adding sugar.

• By adding cream of tartar.

What was a major downside of using cream of tartar in baking?

• It was too expensive.

• It reacted too quickly.

• Its availability and price varied with grape harvests.

• It was not available in all regions.

Who invented baking powder and what was its key ingredient?

• Louis Pasteur; yeast

• Eben Horsford; monocalcium phosphate

• Marie Curie; sodium chloride

• Isaac Newton; cream of tartar

Why do some people avoid double-acting baking powder?

• It contains too much sugar.

• It can contain aluminum, which some people are concerned about.

• It doesn't react well with water.

• It makes the dough too dense.