Baking soda and baking powder both have leavening and swelling effects in baking, but they cannot replace each other.

Baking soda is an alkaline substance, the main ingredient of which is sodium bicarbonate, which is used to neutralize acids and produce carbon dioxide gas, which makes the pastry fluffier. However, baking soda needs to be used in controlled amounts, as excess can cause the pastry to become astringent.

Baking powder is a compound loosening agent that consists of an alkaline material (such as baking soda) and an acidic material (such as potassium tartrate). When it meets water, it releases carbon dioxide gas, causing the pastry to expand and fluff up.

While both baking soda and baking powder have leavening and swelling effects, they have different ingredients and ways of working. Therefore, they cannot replace each other in baking. If you need to use baking powder, it is recommended that you follow the instructions for dosage to ensure the quality and taste of the pastry.

Characteristics of baking soda and baking powder:

Baking soda is a kind of alkaline substance, the main ingredient is sodium bicarbonate, which has the effect of neutralizing acidity. In baking, baking soda can react with acidic substances to produce carbon dioxide gas, making the pastry more fluffy. However, baking soda needs to be controlled in terms of the amount used, and an excess can cause the pastry to become astringent.

Baking powder is a compound loosening agent that consists of an alkaline material (such as baking soda) and an acidic material (such as potassium tartrate). When it meets water, it releases carbon dioxide gas, causing the pastry to expand and fluff up. Baking powder has a wide range of usefulness and can be used in a variety of pastry preparations, such as cakes, cookies and breads.

Overall, both baking soda and baking powder have leavening and swelling effects in baking, but they differ in composition and mode of action. Soda produces carbon dioxide gas mainly by reacting with acidic materials, while baking powder produces carbon dioxide gas by mixing alkaline and acidic materials. Therefore, you need to choose which ingredient to use in baking based on the specific recipe and purpose.

Refer to Baidu Encyclopedia - Sodium Bicarbonate Powder Baidu Encyclopedia - Baking Powder for the above content