Baking powder and cornstarch are two common ingredients found in the kitchen, but they serve different purposes. Baking powder is a leavening agent that helps baked goods rise, while cornstarch is a thickening agent used in sauces, soups, and gravies. Although they may look similar, their functions are not interchangeable.
Baking powder contains a combination of baking soda, cream of tartar, and a moisture-absorbing agent. When it is mixed with liquid and heated, it releases carbon dioxide gas which causes the dough or batter to rise. Cornstarch, on the other hand, is made from corn kernels and is used to thicken liquids. It works by absorbing the liquid and creating a gel-like consistency.
Understanding the difference between baking powder and cornstarch is important in cooking and baking. Using the wrong ingredient can result in a failed recipe. In this article, we will explore the differences between these two ingredients in more detail, including their common uses and substitutions.
Baking Powder
Composition
Baking powder is a versatile ingredient that is used in various baked goods. It is a leavening agent that contains a mixture of baking soda, cream of tartar, and a moisture-absorbing agent, usually cornstarch. The baking soda in baking powder is the main ingredient that reacts with the moisture and acid in the recipe to produce carbon dioxide gas, which causes the batter or dough to rise and create a light, fluffy texture.
Usage
Baking powder is a double-acting leavening agent, which means that it produces carbon dioxide bubbles twice during the baking process. The first reaction occurs when it comes into contact with the moisture in the batter or dough, and the second reaction occurs when it is exposed to heat in the oven. This makes it ideal for use in quick breads, muffins, cakes, and other baked goods that do not require fermentation.
When using baking powder, it is important to measure it accurately and not to over-mix the batter or dough. Over-mixing can cause the carbon dioxide bubbles to escape, resulting in a dense and flat baked good. It is also important to use fresh baking powder, as it can lose its potency over time and fail to produce the desired rise.
Homemade Baking Powder
Homemade baking powder can be made by combining baking soda, cream of tartar, and cornstarch in the ratio of 1:2:1. This can be a useful option if you run out of baking powder or want to avoid the cornstarch in commercial baking powder.
However, it is important to note that homemade baking powder may not be as potent as commercial baking powder, as the ingredients may not be evenly distributed. It is also important to use the homemade baking powder immediately, as it may lose its potency if stored for too long.
In summary, baking powder is a versatile ingredient that is used as a leavening agent in various baked goods. It contains a mixture of baking soda, cream of tartar, and a moisture-absorbing agent, usually cornstarch. It is important to measure it accurately and use fresh baking powder to ensure the desired rise. Homemade baking powder can be made as a substitute, but it may not be as potent as commercial baking powder.
Cornstarch
Composition
Cornstarch is a fine, white powder that is made from the endosperm of corn kernels. It is a type of starch that is commonly used as a thickening agent in cooking and baking. Cornstarch is composed of long chains of glucose molecules, which are extracted from the corn kernels through a process called gelatinisation. It is often used as a substitute for flour in recipes that require a gluten-free option.
Usage
Cornstarch is a versatile ingredient that can be used in a variety of ways in the kitchen. It is commonly used as a thickening agent in soups, sauces, and gravies. It can also be used to thicken fruit fillings for pies and tarts. Cornstarch is often used in baking to give cakes and cookies a lighter, fluffier texture. It can also be used as an anti-caking agent in powdered sugar and other dry mixes.
Thickening Agent
Cornstarch is primarily used as a thickening agent in cooking and baking. When cornstarch is mixed with a liquid, it forms a slurry that can be added to a recipe to thicken it. It is important to note that cornstarch needs to be mixed with a cold liquid before adding it to a hot mixture to prevent lumps from forming. Cornstarch is also a popular alternative to flour as a thickening agent since it is gluten-free.
Overall, cornstarch is a commonly used ingredient in the kitchen due to its versatility as a thickening agent and its gluten-free properties. It can be used in a variety of recipes, from soups and sauces to pies and cakes.
Baking Powder vs Cornstarch
Chemical Reaction
Baking powder and cornstarch are two common ingredients used in cooking and baking. Baking powder is a leavening agent that contains sodium bicarbonate and an acid, such as cream of tartar. When combined with liquid, it produces carbon dioxide gas, which causes baked goods to rise. Cornstarch, on the other hand, is a thickening agent that is often used in sauces, gravies, and pie fillings. It is made from corn and is tasteless and odourless.
Results
When used in cooking, baking powder and cornstarch produce different results. Baking powder is often used in baked goods, such as cakes, biscuits, and quick bread, to create a crispy texture and increase volume. Cornstarch, on the other hand, is used to thicken sauces and gravies and create a smooth texture. It can also be used as a coating for fried foods, such as chicken or fish, to create a crispy texture.
Interchangeable
While baking powder and cornstarch are not interchangeable, they can be used together in certain recipes. When combined, baking powder and cornstarch can create a gluten-free alternative to all-purpose flour. This mixture can be used to make pancakes, waffles, and other baked goods. However, it is important to note that baking powder contains salt, so it may be necessary to adjust the amount of salt used in the recipe.
In conclusion, baking powder and cornstarch are two common ingredients used in cooking and baking. While they serve different purposes, they can be used together in certain recipes. When used correctly, they can create delicious and flavourful dishes with the desired taste and texture.
Frequently Asked Questions
Can baking powder be used instead of cornstarch for frying?
No, baking powder cannot be used as a substitute for cornstarch when frying. Baking powder is a leavening agent that contains baking soda, cream of tartar, and cornstarch. It is used to make baked goods rise and become fluffy. On the other hand, cornstarch is a thickening agent that is used to coat food before frying. It helps to create a crispy and golden brown exterior.
What is the difference between baking powder and cornstarch?
The main difference between baking powder and cornstarch is their function in cooking. Baking powder is a leavening agent that helps baked goods rise and become fluffy. It is a mixture of baking soda, cream of tartar, and cornstarch. Cornstarch, on the other hand, is a thickening agent that is used to thicken sauces, soups, and gravies. It is made from corn and is gluten-free.
Is cornstarch or baking powder better for making things crispy?
Cornstarch is better for making things crispy as it helps to create a crispy and golden brown exterior when used as a coating before frying. Baking powder, on the other hand, is not suitable for making things crispy as it is a leavening agent that is used to make baked goods rise and become fluffy.
Can baking powder be substituted for cornstarch in baking?
No, baking powder cannot be substituted for cornstarch in baking. Baking powder is a leavening agent that helps baked goods rise and become fluffy. Cornstarch, on the other hand, is a thickening agent that is used to thicken sauces, soups, and gravies.
What are some alternatives to baking powder?
Some alternatives to baking powder include baking soda, cream of tartar, yeast, and self-raising flour.
What are some substitutes for cornstarch in cooking?
Some substitutes for cornstarch in cooking include arrowroot powder, potato starch, tapioca flour, and rice flour.