The chemical formula of baking powder is typically a combination of three main components: an acid, a base, and a filler. Baking powder is used as a leavening agent in baking to help the dough or batter rise. When it comes into contact with moisture and heat, it produces carbon dioxide gas, which creates bubbles and causes the dough to expand.
The common chemical formula for baking powder is:
NaHCO3 + H3C6H5O7 → NaC6H5O7 + CO2 + H2O
In this formula:
- NaHCO3 represents sodium bicarbonate, which is the base.
- H3C6H5O7 represents citric acid or tartaric acid, which acts as the acid.
- NaC6H5O7 represents sodium citrate or sodium tartrate, which is the filler and helps keep the ingredients stable.
When baking powder is added to a recipe, the acid and base components react with each other upon contact with moisture and heat, releasing carbon dioxide gas and causing the dough or batter to rise, resulting in a light and airy texture in baked goods.