Baking soda is also known as sodium hydrogen carbonate.its formula is NAHCO3

Understanding Baking Powder
Baking powder is a crucial ingredient in baking, acting as a leavening agent to help baked goods rise. It typically contains a combination of an acid and a base, along with a filler.
Key Components of Baking Powder
- Sodium Bicarbonate (Baking Soda): This is the base component that reacts with acids to produce carbon dioxide gas when moisture is added.
- Acidic Component: Common acids used include cream of tartar (potassium bitartrate) or sodium aluminum sulfate. These acids react with baking soda when wet to release carbon dioxide.
- Filler (Starch): Ingredients like cornstarch are added to prevent the acid and base from reacting prematurely. It also helps absorb moisture.
Types of Baking Powder
- Single-acting Baking Powder: This type releases carbon dioxide as soon as it is mixed with liquid. It requires immediate baking after mixing.
- Double-acting Baking Powder: This type releases gas in two phases—once when mixed with liquid and again when heated. This offers more flexibility in baking time.
How Baking Powder Works
1. Mixing: When baking powder is combined with wet ingredients, the acid and base react.
2. Gas Production: Carbon dioxide gas is produced, creating bubbles in the batter or dough.
3. Leavening: The bubbles expand during baking, causing the mixture to rise and become light and fluffy.
Conclusion
Baking powder is essential for achieving the desired texture in baked goods. Understanding its components and types can help in selecting the right leavening agent for your recipes.