Question

What are the uses of Baking Powder??

Answer 1

Uses for Baking Soda: Personal Care

Freshen your breath. Mix 1 tsp of baking soda in a glass of water. ...

Polish your teeth. Many people will use baking soda as a natural toothpaste. ...

3. Make your own deodorant. ...

Gently exfoliate. ...

Relieve Skin Irritation. ...

Relieve heartburn and more. ...

Relieve insect bites.

Answer 2

HERE IS YOUR ANSWER :-

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch.

Baking powder is used to increase the volume and lighten the texture of baked goods. It 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.

The first single-acting baking powder was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder was developed by Eben Norton Horsfordin America in the 1860s.

Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable,where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes,and to speed the production of baked goods. 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.

The introduction of baking powder was revolutionary in minimizing the time and labor required to make breadstuffs. It led to the creation of new types of cakes, cookies, biscuits, and other baked goods.

Formulation and mechanismEdit

Baking powder is made up of a base, an acid, and a buffering material to prevent the acid and base from reacting before their intended use. Most commercially available baking powders are made up of sodium bicarbonate (NaHCO3, also known as baking soda or bicarbonate of soda) and one or more acid salts.

Acid-base reactions

When combined with water, the sodium bicarbonate and acid salts react to produce gaseous carbon dioxide. Whether commercially or domestically prepared, the principles behind baking powder formulations remain the same. The acid-base reaction can be generically represented as shown:

NaHCO3 + H+ → Na+ + CO2 + H2O

The real reactions are more complicated because the acids are complicated. For example, starting with baking soda and monocalcium phosphate the reaction produces carbon dioxide by the following stoichiometry:

14 NaHCO3 + 5 Ca(H2PO4)2 → 14 CO2 + Ca5(PO4)3OH + 7 Na2HPO4 + 13 H2O

Monocalcium phosphate ("MCP") is a common acid component in domestic baking powders.

A typical formulation (by weight) could call for 30% sodium bicarbonate, 5-12% monocalcium phosphate, and 21-26% sodium aluminium sulfate. Alternately, a commercial baking powder might use sodium acid pyrophosphate as one of the two acidic components instead of sodium aluminium sulfate. Another typical acid in such formulations is cream of tartar(KC4H5O6), a derivative of tartaric acid.In some jurisdictions, it is required that baking soda must produce at least 10 per cent of its weight of carbon dioxide.

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