Baking soda and baking powder are both common leavening agents for quick breads, cakes, cookies, and more. Both are critical in making doughs or batters rise, but they are not the same thing and ...

Baking soda reacts with an acid to cause batters and doughs to rise and spread while baking. Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods. While they ...

Students will be able to plan and carry out an investigation to identify which two of the three ingredients in baking powder react to produce a gas when water is added. Students will be able to ...

Leavening agents rarely attract attention beyond the moment a cake rises or fails, yet their chemistry shapes texture, flavour, and even nutritional exposure across home kitchens and industrial ...