Baking powder
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Baking powder is a dry chemical leavening agent used to increase the volume and lighten 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. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
- See also: Wikipedia
- Related: Calumet Baking Powder Company, Clabber Girl, Baking soda
| How Products Are Made: Baking Powder How Products Are Made: Baking Powder www.enotes.com/how-products-encyclopedia/baking-powder - Web |
| Cook's Thesaurus: Leavens Cook's Thesaurus: Leavens www.foodsubs.com/Leaven.html - Web |
| Baking Powder Baking Powder bowlofplenty.blogspot.com/2009/02/baking-powder_16.html - Web |
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