Pizza con bicarbonato encapsulado en Seattle Food Geek
Encapsulated Baking Powder
Wrise
Pizza con Bicarbonato Encapsulado
Baking SODA and Baking Powder are two very different things. Baking soda is just bicarbonate of soda/sodium bicarbonate, an alkali, it must have an acid to react with in order to produce carbon dioxide. Baking powder, on the other hand is a balanced blend of a food grade acid aka leavening acid and sufficient soda to fully neutralize the acid being used. If you want to see a good example of just soda look no further than soda crackers. The flavor is different from that of fermentation in that a portion of the acids formed during fermentation have been neutralized by the soda, but since the reaction is very fast whet you end up with is a bubbly/blistered appearing surface.
Depending upon a number of things, such as the type of leavening acid used, the particle size of both the acid and the soda and if it is encapsulated or not are all tools used by formulators to regulate the speed of the leavening reaction from very fast to very slow and also when the release of leavening gas will occur during the baking process, and like I said previously, the specific leavening acid used can also impact the finished flavor of the product in which it's used, for example, sodium aluminum phosphate = biscuit like; sodium acid pyrophosphate = cake donut like; glutano delta lactone (GDL) = a sweet taste.
