Elements present in baking powder, its properties, and Uses

Baking Powder

Baking powder is a dry leavening agent used in baking to produce a light and fluffy texture. It is a mixture of sodium bicarbonate (NaHCO3), an acid, and a starch. The acid and starch help to keep the sodium bicarbonate from reacting until it is mixed with a liquid, such as water or milk. When the sodium bicarbonate reacts with the liquid, it produces carbon dioxide gas. It is a mix of carbonate or bicarbonate and a weak acid.

The reaction between the Acid and base present in the Baking Powder is prevented by including a buffer such as cornstarch. This gas is what makes baked goods rise.

Elements present in baking powder

The Elements present in baking powder are:

  • Sodium
  • Hydrogen
  • Carbon
  • Oxygen

There are four elements present in Baking Powder. The Baking Powder is chemically called Sodium Bicarbonate and its IUPAC name is Sodium Hydrogen Carbonate.

Baking powder formula

Its chemical formula is NaHCO₃.


  • Used for Baking, to increase the volume and lighten the texture of baked goods.
  • Acts as a raising agent in Cakes, Bread, and Biscuits
  • Frying: Baking powder can be used to make a light and airy batter for frying, such as tempura or fish and chips.
  • Tenderizing meat: Baking powder can be used to tenderize meat by breaking down the muscle fibers.
  • Cleaning: Baking powder can be used as a mild abrasive to clean surfaces, such as sinks and bathtubs.
  • Deodorizing: Baking powder can be used as a natural deodorizer to eliminate odors from refrigerators, garbage cans, and shoes.
  • Gardening: Baking powder can be used as a fungicide to prevent and control fungal diseases on plants.

Working on Baking Powder

As mentioned earlier, Baking Powder is used to lighten the texture and increase the volume of baked goods. this is done by relating carbon dioxide to the dough or batter by the acid-base reaction.

This acid-base reaction causes bubbles in the batter or dough, makes them expand and leaves the mixture. It even releases carbon dioxide at room temperature as soon as it is dampened (To make something a litter wet).

Baking Powder vs Yeast

Baking powder and Yeast, both of them do the same job. But Baking power is used in some end products where the fermentation flavors are undesirable.

Also to speed up the production of baked goods. This is because the carbon dioxide is released at a quicker rate than through the fermentation of yeast. After introducing baking soda into the market, it revolutionized by reducing the time and labor involved in Baking.

Also, it led to the creation of new food products such as Cakes, biscuits, Cookies, etc.



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* * All the Notes in this blog, are referred from Tamil Nadu State Board Books and Samacheer Kalvi Books. Kindly check with the original Tamil Nadu state board books and Ncert Books.
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