Assertion: baking powder | /r/MadeOf | acid
Facets:
value: unlike baking soda
type: OTHER
value: to neutralize its baking soda
type: PURPOSE
Source sentences:
text: Because baking powder contains acid, it is best suited for recipes that do not call for additional acid.
text: Baking powder contains both an acid and a base component and relies on moisture and heat to react.
text: But baking powder also contains two acids.
text: You know that baking powder already contains acid, whereas baking soda does not.
text: Baking powder contains both baking soda and acid.
text: When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half the available CO 2 is released (one CO 2 molecule is formed for every two equivalents of NaHCO 3 ).
text: Since baking powder contains an acid already, it doesn’t need another acidic ingredient in order get a reaction
text: Since baking powder already contains an acid to neutralize its baking soda, it is most often used when a recipe does not call for an additional acidic ingredient.
text: Baking powder contains a base, an acid, and moisture control.
text: Since baking powder already contains an acid (cream of tartar), it is typically paired with non-acidic ingredients, such as whole milk and Dutch-process cocoa powder.
text: Additionally, because baking powder already contains an acid (cream of tartar), you may want to consider reducing or replacing some of the other more acidic ingredients in the recipe with something neutral.
text: Unlike baking soda, which needs an acidic ingredient added to it in order for it to react, baking powder contains both baking soda and an acid, which means it can be mixed with any type of liquid and create its own bubble-producing reaction.
text: Since baking powder already contains an acid it is most often used when a recipe does not call for an additional acidic ingredient or too little of one.
text: Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste.
text: Baking powder contains both an acid (cream of tartar) and a base (sodium bicarbonate) that interact with each other with the introduction of water, creating carbon dioxide bubbles that make bread rise.
text: Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react.
text: But baking powder also contains two acids.