Chocolate Chip Cookie Effects
Chocolate chip cookies are some of the most delectable snacks out there; they satisfy our sweet tooth with one simple bite. Chocolate chip cookies are baked in all different shapes and sizes, depending on the recipe you are making. You can do this by adding baking soda to a recipe, only adding baking powder to a recipe or even adding both. You can do the same with granulated sugar and brown sugar only adding either one of those to a recipe. These four different ingredients all have different effects and affect a cookie in different ways. How baking soda and baking powder affect a cookie can be all explained with Chemistry. By adding these certain ingredients, adding a certain amount, and depending on the other ingredients, it will all affect the outcome of the appearance (sometimes even the taste) of a cookie.
Baking Soda and Baking Powder
Baking soda and baking powder are both ingredients that are added to cookies to enhance the baking process of a cookie and affect the product after it is already baked. Which is just another way of saying that they are both added to a recipe to help the batter of the baked goods rise. Baking soda, also called bicarbonate of soda, is sodium bicarbonate. (Baker Bettie, 2013) Sodium bicarbonate has a high pH, that when incorporated with another acid will react quickly. Although carbon dioxide, is created when baking soda is combined with an acid with low pH. Baking soda will make cookies rise during the baking process, once it reacts with an acid. There must be a common acid (examples of acids are: buttermilk, sour cream, citrus juice, vinegar, and cream of tartar) added to the recipe to produce CO2 if the baking soda is being added by itself. Although there does have to be a balance between the acid in a recipe and the baking soda being added. This causes for a more spread out cookie when only adding baking soda to a cookie recipe.
Baking soda is an essential feature in baking powder. Baking powder also consists of one or more acid salts; some examples of this are cream of tartar (“A byproduct of the winemaking process as the powder forms inside wine barrels during fermentation. Baking Bites, 2008), and/or sodium aluminum sulfate, and finally cornstarch. Cornstarch is there to soak up any moisture from the batter, that way there is no reaction to it until an actual liquid is added. For baking powder there need to be two acids present, this is because they are “double acting.” Most baking powder’s used now have two reaction stages, one when the liquid is added and the second when the batter is placed in the oven. A lot of bubbles in a batter after it is set, means for a more fluffier product. Baking powder causes the cookie to spread out less but rise up more and adding a high amount of baking powder will cause for cookies to taste bitter. (Joy Of Baking, n.d) Baking soda and baking powder are known...