Você já percebeu que algumas receitas ( principalmente quando vai chocolate) pede a utilização de bicarbonato de sódio e outras pedem o fermento em pó?
Qual a diferença? E a semelhança?
Bom, ambas substâncias fazem o bolo crescer.
A diferença está na composição: o bicarbonato de sódio é uma substancia química simples, formada por sódio, e carbonato ácido : NaHCO3

imagem: eCyclePara que serve o bicarbonato de sódio

Já o fermento em pó é o bicarbonato acrescentado de fosfato mono cálcio, sulfato de alumínio e sódio, fosfato de alumínio e sódio.


Meu Cardápio - Fermento em pó perde a força
Tanto um como outro são usados na levedação: no meio da massa são formados milhões de minúsculas bolhas de gás CO2.
Essas bolhas são expandidas pelo calor do forno que cozinha a massa e deixa as belas bolhinhas presas, o que torna o bolo fofo, leve e saboroso.
Se você abrir o forno no meio do processo, o ar frio entra no forno, o ar quente sai e o bolo ( que estava crescendo) murcha terrivelmente!!!!!!!

Papo químico: a ação do fermento é feita da seguinte forma: H2CO3 –> H2O + CO2 , ou seja todo carbonato e bicarbonato liberam gás quando em contato com qualquer liquido ácido ( soro do leite, creme de leite, iogurte )

quando fizerem bolo, lembrem da química!!!!!

ATENÇÃO PARA O PÃO- O FERMENTO USADO É O BIOLÓGICO, OU SEJA, LEVEDURA = As leveduras são o fermento natural mais populares, e são fungos utilizados na produção de pão e também de bebidas alcoólicas. Quando elas entram em contato com farinha e água, se alimentam de amido e produzem dióxido de carbono, que expande as proteínas do glúten e isso resulta no crescimento da massa.( 


Diferenças entre fermento biológico e químico: confiraimagem:Terra

esse artigo foi atualizado em 15/05/2020


  1. Olá, sou leigo em quimica, mas fiquei curioso: no final voce fala que tanto o bicarbonato quanto pó liberam oxigenio quando em contato com meio ácido; significa dizer que se eu acrescentar um pouquinho de suco de limao à receita, vai ficar mais fofinho? Obrigado…Ludwig 72 anos, aprendiz de confeiteiro…

  2. Obrigada por acessar XQUIMICA!
    Ludwig, o acréscimo de um pouco de suco de limão, ou laranja, pode sim tornar o bolo mais fofo. Existem receitas com Coca-Cola , que usam o gás carbônico dessa bebida, ou de qualquer outra gasificada, para ter um bolo mais fofo.
    Mas você terá que lidar também com o sabor que esses ácidos podem deixar!
    Boa confeitaria para você !

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