Baking Powder

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, used for increasing the volume and lightening the texture of baked goods.

Baking powder 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.

It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or for convenience.

Baking powders also include components to improve their consistency and stability. The most important additive is cornstarch, although potato starch may also be used. The inert starch serves several functions in baking powder: Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's additional alkaline and acidic components dry so as not to react with each other prematurely.

A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements.

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