is a leavening agent composed of baking
soda and one or more acidic salts, such as tartaric
acid (cream of tartar) or dicalcium phosphate dihydrate.
As the baking powder dissolves, the baking soda reacts
with the acids to produce carbon dioxide gas bubbles,
which are trapped by the dough around them.
is used in recipes where the pH is 7, or neutral, and pure
baking soda would fail to produce bubbles.
Most baking powders are
double action baking powder, which means they have two or
more acids in them, one to react and create the carbon
dioxide at room temperature, and one that will not react
to create the bubbles until the temperature is elevated,
in the oven.
Page 1 of 1