Periodic Graphics: Baking soda versus baking powder

To download a pdf of this article, visit http://cenm.ag/baking.

References used to create this graphic:

De Leyn, I. “Other Leavening Agents.” In Bakery Products Science and Technology. 2nd ed., edited by Weibiao Zhou and Y. H. Hui, 175–81. Oxford: John Wiley and Sons, 2014. DOI: 10.1002/9781118792001.ch9.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Completely revised and updated. New York: Scribner, 2004.

Vetter, J. L. “Leavening Agents.” In Encyclopedia of Food Sciences and Nutrition. 2nd ed., edited by Benjamin Caballero, 3485–90. Academic Press, 2003. DOI: 10.1016/b0-12-227055-x/00683-0.

Zeece, Michael. “Chemical Properties of Water and pH.” In Introduction to the Chemistry of Food, 1–36. London: Academic Press, 2020. DOI: 10.1016/b978-0-12-809434-1.00001-3.

A collaboration between C&EN and Andy Brunning, author of the popular graphics blog Compound Interest

To see more of Brunning’s work, go to compoundchem.com. To see all of C&EN’s Periodic Graphics, visit http://cenm.ag/periodicgraphics.

This graphic was updated on May 9, 2022, to correct the reaction for the decomposition of baking soda. Acid and heat break down sodium bicarbonate to CO₂ through slightly different reactions, not the same reaction.