What to Name Two Constituents of Baking Powder

Baking powder contains two main leavening constituents: sodium bicarbonate (baking soda) and a powdered acid salt, such as monocalcium phosphate. When liquid is added, they react and release carbon dioxide, which helps baked goods rise. Cornstarch is often included to absorb moisture and keep the dry ingredients from reacting in storage.

What the two constituents do

Sodium bicarbonate is the base. The acid salt reacts with it after the baking powder is mixed into a moist batter or dough. The resulting carbon dioxide forms bubbles that expand during baking.

Monocalcium phosphate is one acid used in baking powder. Other formulations may use different acid salts, including sodium aluminum sulfate. The exact ingredients depend on the product, so the simplest answer is sodium bicarbonate and an acid salt.

Cornstarch is not one of the two leavening constituents. It helps keep the powder dry and free-flowing. The USDA’s FoodData Central lists baking powder as a leavening agent used in baked goods.

One example

A biscuit recipe made with flour, fat, milk, and baking powder can rise without an added acidic ingredient such as buttermilk. The acid salt in the baking powder supplies the acid needed to react with the bicarbonate. Replacing baking powder with plain baking soda may give poor results if the recipe does not contain enough acid to activate it.

Some commercial baking powders are double-acting. They release gas after mixing with liquid and again as the batter heats. Formulations vary, so check the product label for its ingredients.

Key Takeaways

• The two main leavening constituents are sodium bicarbonate and a powdered acid salt.
• The acid salt reacts with bicarbonate in the presence of moisture, releasing carbon dioxide.
• Cornstarch may be added to keep the powder dry; it is not a leavening agent.