[Karen W. (OP)]

Can anyone help me understand how baking powder makes my biscuits rise and how that compares to yeast?

Your answers will be appreciated...Thank you

[Chemistry4me]

Baking powder normally constitutes of three parts, an acid, a base (baking soda, sodium bicarbonate/NaHCO₃) and a filler (like corn starch) these are dry so can be mixed together. When you add water, the acid and base solution reacts and a product is carbon dioxide. When you put it into the oven, the carbon dioxide bubbles tries to escape but are trapped by the other ingredients, this causes the buscuits to expand. People prefer baking powder because yeast takes 1-2 hours to produce its bubbles, baking powder is instant! []

[BenV]

Baking soda alone will break down when you heat it, and one of the products is CO₂ gas, which then causes food to rise in just the way C4M has described.

I assume this means that if you use baking powder, your food will rise both before and during cooking, but if you use baking soda alone, it will only rise in the oven?

[Chemistry4me]

but if you use baking soda alone, it will only rise in the oven?

Correct. Although most recipes that use baking soda will have it combined with some sort of acidic ingredient(s) anyway, e.g. yogurt, chocolate etc... so the reaction will begin upon mixing.

[Karen W. (OP)]

Baking powder normally constitutes of three parts, an acid, a base (baking soda, sodium bicarbonate/NaHCO₃) and a filler (like corn starch) these are dry so can be mixed together. When you add water, the acid and base solution reacts and a product is carbon dioxide. When you put it into the oven, the carbon dioxide bubbles tries to escape but are trapped by the other ingredients, this causes the buscuits to expand. People prefer baking powder because yeast takes 1-2 hours to produce its bubbles, baking powder is instant! []

Thanks C4M... what a wonderful explanation...
your right the waiting is a pain in the tail feathers although there is such a nice flavor and smell with the yeast rolls!

[Karen W. (OP)]

Baking soda alone will break down when you heat it, and one of the products is CO₂ gas, which then causes food to rise in just the way C4M has described.

I assume this means that if you use baking powder, your food will rise both before and during cooking, but if you use baking soda alone, it will only rise in the oven?

Thanks Ben..  so now we are adding baking soda also?

You know..I never read the box on baking powder and had no idea that there were those 3 componets! that is interesting... thanks you two!

[Chemistry4me]

so now we are adding baking soda also?

Huh? What do you mean?

[Karen W. (OP)]

Lol...I was thinking about that when I read your baking powder componets ..lol I was repeating the list to myself and accidentally wrote it there being amazed there was baking soda in it!
 sorry did not realize I posted that...

just tired.. sorry!

[Don_1]

Please be careful when talking about ***whisper***yeast and baking soda, you'll have them banned for their contribution to global warming!!!

[Chemistry4me]

I'll have you banned for your contribution!

[Don_1]

Sorry Mr C4M..... ***SULK***

[Chemistry4me]

Don't hold your breath.

[Karen W. (OP)]

Sorry Mr C4M..... ***SULK***

 NO  SULKING... I think all this global warming and whispering makes it really hot in here...