A leavening agent is any one of a number of substances used in dough and batter which causes a foaming action that lightens and softens the finished product. Baking powder is a leavening agent.
Baking powder is a white solid composed of sodium bicarbonate, one or more leavening acids, and a diluent, typically starch or calcium carbonate.
Salt and acid react with each other in the liquid phase of dough once they come into contact. As soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.
However, the amount of carbon dioxide produced by this reaction varies. Baking powder determines the final texture of the food and can affect the flavor, moisture, and overall palatability.
Baking powders are classified by type of release (single acting or double acting). Single acting baking powders contain only one acid, which can be fast acting and react in the mixer or can be slow acting and react in the oven. Double-acting baking powders contain fast-acting and slow-acting acids.
Baking powder is generally preferred to yeast because it produces bubbles much faster. Yeast leavened dough takes anywhere from two to three hours to rise. Baking powder dough takes about 15 minutes.
Baking powder
