Baking powder
Baking Powder
Baking powder (pronunciation: /ˈbeɪkɪŋ ˈpaʊdər/) is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods.
Etymology
The term "baking powder" was first used in the mid-19th century. It is derived from the word "bake" (from Old English 'bacian') and "powder" (from Old French 'poudre').
Composition
Baking powder is typically composed of an alkali, an acid, and a starch. The alkali is usually sodium bicarbonate (also known as baking soda), and the acid can be one of several different substances, such as cream of tartar, monocalcium phosphate, or sodium acid pyrophosphate. The starch, often cornstarch, serves to absorb moisture and keep the acid and alkali separate until liquid is added, which allows the chemical reaction to occur.
Usage
Baking powder is used in a variety of recipes, including cakes, cookies, and breads. When mixed with liquid, the acid and alkali in the baking powder react to produce carbon dioxide gas, which helps to leaven the dough or batter. This reaction is what gives baked goods their light and fluffy texture.
Related Terms
- Leavening agent
- Sodium bicarbonate
- Cream of tartar
- Monocalcium phosphate
- Sodium acid pyrophosphate
- Cornstarch
External links
- Medical encyclopedia article on Baking powder
- Wikipedia's article - Baking powder
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