What is the difference between baking soda and baking powder?

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Chemical formula


Ingredients


How they react with heatWhat is the difference between baking soda and baking powder?
Sodium Bicarbonate is NaHCO3. Baking Soda is pure NaHCO3 while Baking Powder is that plus other ingredients, see below





Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.


Baking Soda





Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!





Baking Powder





Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.What is the difference between baking soda and baking powder?
Sodium bicarbonate or sodium hydrogen carbonate is the chemical compound with the formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slight alkaline taste resembling that of washing soda (sodium carbonate). It is a component of the mineral natron and is found dissolved in many mineral springs. The natural mineral form is known as nahcolite. It is also produced artificially.





reaction with heat----





Above 70 掳C, sodium bicarbonate gradually decomposes into sodium carbonate, water and carbon dioxide. The conversion is fast at 250 掳C:





2 NaHCO3 鈫?Na2CO3 + H2O + CO2


Most bicarbonates undergo this dehydration reaction. Further heating converts the carbonate into the oxide (at around 1000 掳C):





Na2CO3 鈫?Na2O + CO2


These conversions are relevant to the use of NaHCO3 as a fire-suppression agent (';BC powder';) in some dry powder fire extinguishers





baking powder-----





Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, and biscuits (cookies in American English). Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.





Most commercially-available baking powders are made up of an alkaline component (typically baking soda), one or more acid salts, and an inert starch (cornstarch in most cases, though potato starch may also be used). Baking soda is the source of the carbon dioxide, and the acid-base reaction is more accurately described as an acid-activated decomposition of baking soda, which can be generically represented as





NaHCO3 + H+ 鈫?Na+ + CO2 + H2O








reaction with heat-----


The acid in a baking powder can be either fast-acting or slow-acting. A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate). High-temperature acid salts include sodium aluminum sulphate, sodium aluminum phosphate, and sodium acid pyrophosphate...........

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