Baking powder is a leavening agent that makes baked goods rise. It is composed of three main ingredients:
- Sodium bicarbonate (baking soda): This is the primary leavening agent that releases carbon dioxide gas when mixed with an acid.
- Acid: The acid used in baking powder can vary, but common examples include tartaric acid, monocalcium phosphate (MCP), or sodium aluminum sulfate. This acid reacts with the sodium bicarbonate to produce carbon dioxide.
- Starch: Starch is added to baking powder to absorb moisture and prevent the ingredients from clumping together. This helps to ensure that the baking powder remains active and effective until it is used.
Baking powder is available in single-acting and double-acting varieties. Single-acting baking powder reacts only when it comes into contact with moisture, while double-acting baking powder reacts twice: once when it is mixed with moisture and again when it is heated.
Baking powder is a versatile leavening agent that is used in a wide variety of baked goods, including cakes, cookies, muffins, and pancakes.
