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Description
Baking powder is a leavening agent used in baking to help baked goods rise and become light and fluffy. It is a dry, chemical compound typically made of a combination of an alkaline substance (usually baking soda), an acid (often cream of tartar), and a starch to keep the two from reacting prematurely.
When baking powder is mixed with liquid and exposed to heat, it releases carbon dioxide gas, which creates bubbles and causes the dough or batter to expand and rise. There are two main types of baking powder: single-acting and double-acting. Double-acting baking powder, the most common, releases gas in two stages—once when mixed with liquid and again when exposed to heat—providing a more reliable rise during baking. Baking powder is widely used in recipes for cakes, muffins, pancakes, and other baked goods.
