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Difference Between Baking Powder and Baking Soda for JEE Main 2024

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Difference Between Baking Powder And Baking Soda

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Baking Soda versus Baking Powder

Baking soda and baking powder are amongst the most common kitchen ingredients. These are primarily used as leavening agents or raising agents in doughs and batters. Their names are quite similar, but they are not the same. In this article, we will discuss both and also the key differences between them.

Baking Soda

Sodium bicarbonate, sometimes known as bicarbonate of soda, is another term for baking soda. This white powder, which is made up of sodium and hydrogen carbonate, is often used in the making of cakes and soda bread. Baking soda can be used for a variety of things such as cleaning, deodorizing, beauty goods, bug bite relief, natural mouthwash, weed killer, and much more due to its unique and extremely alkaline composition.

Decomposition of Baking Soda

Baking soda decomposes into washing soda or sodium carbonate, as well as water and carbon dioxide, at temperatures above 50°C (122°F). The rate of breakdown is temperature-dependent, and it happens quickly at normal baking temperatures. The following is the dehydration reaction:

2 NaHCO₃ → Na₂CO₃ + H₂O + CO₂

At still higher temperatures (over 850°C or 1560°F), the carbonate becomes the oxide. The reaction is:

Na₂CO₃ → Na₂O + CO₂

This reaction is used in dry powder fire extinguishers based on baking soda. The carbon dioxide helps to suffocate the flame.

Baking Powder

Baking powder, like baking soda, is also used as a leavening agent. As we discussed in the previous section, leavening agents give the rise of dough or batter because they help in releasing carbon dioxide gas in the mixture. And to do that, we need a base and an acid in the mixture. In the case of baking soda, the acid was supplied from outside while sodium bicarbonate acted as a base. On the other hand, both acid and base are supplied together in baking powder. So, baking powder can be considered much easier to use than baking soda. Typically, baking powder consists of a mixture of a base, an acid and a buffer or stabler.

As with baking soda, sodium bicarbonate can be used as a base in baking powder as well. Cream of tartar is typically used as the acidic component, and cornstarch is typically used as the stabilizer. Sometimes, two acidic components are used instead of one. Such baking powders are also called double-acting baking powders.

The chemical reaction of baking powder is similar in nature to that of baking soda. Here also, H+ ion is used and Na+ ion is released by sodium bicarbonate, as per the following reaction (assuming cream of tartar is used as the acidic component):

NaHCO₃ + KHC₄H₄O₆ ----> KNaC₄H₄O₆ + H₂O + CO₂

If a second acidic component is also added in baking powder, say sodium aluminum sulfate, then the baking powder also gives a second rise to the dough or batter when heated. The reaction at high temperature is as follows :

NaAl(SO₄)₂ + 3 NaHCO₃ ----> Al(OH)₃ + 2 Na₂SO₄ + 3 CO₂

How are Baking Soda and Baking Powder Different?

The main difference between baking soda and baking powder is that baking powder already has acid in its chemical composition, whereas baking soda requires an acidic element to initiate the rising reaction. Baking soda should be used in recipes that contain acidic components such as buttermilk, lemon juice, or vinegar; baking powder should be used in recipes that do not contain acidic ingredients such as biscuits, cornbread, or pancakes.

Best Way to Store Baking Soda and Baking Powder

Baking powder and baking soda should be kept away from the stove, dishwasher, sink, and other sources of moisture in a dry cabinet. Any moisture or humidity in the air will cause the baking powder to react in the can, and any acidity in the water will cause the baking soda to react as well.

Can Baking Powder be a Substitute for Baking Soda?

If you don't have baking soda on hand, you may use baking powder instead; simply use three times the amount of baking powder in the recipe. Use three teaspoons of baking powder instead of one teaspoon of baking soda in a recipe that asks for one teaspoon of baking soda.

Key Differences between Baking Soda and Baking Powder

Baking Soda	Baking Powder
It comprises just one ingredient, i.e. sodium bicarbonate.	It comprises three to four ingredients, i.e. one base, 1 or 2 acids and 1 stabilizer or buffer.
Baking soda cannot act alone and needs an external acid to be added for it to act as a leavening agent.	Baking powder is a complete leavening agent in itself and does not require any external acid to be provided.
Baking soda is generally single-acting.	Baking powder can be both single and double-acting.
Baking soda is 100% sodium bicarbonate, which is a base. So it is a strong leavening agent. A small quantity is required for the desired leavening effect.	Baking powder typically contains 20-30% sodium bicarbonate. So it is not as strong as baking soda. A larger quantity, about 3-4 times that of baking soda, is required for the desired leavening effect.
Baking soda can also be used for other purposes, such as cleaning, antacid, medical and personal hygiene uses.	Baking powder is specifically designed and produced for baking/cooking purposes. Its action is too weak to be used for other purposes, and the additional components may also prevent it from being used for anything other than baking.

This ends our coverage on Baking soda and Baking powder. We hope you enjoyed learning and were able to grasp the concepts. We hope after reading this article you will be able to answer questions related to this topic. If you are looking for solutions to NCERT Textbook problems based on this topic, then log on to the Vedantu website or download Vedantu Learning App. By doing so, you will be able to access free PDFs of NCERT Solutions as well as Revision notes, Mock Tests, and much more.