Baking powder causes whatever it is in to rise when cooked. It is a levening agent and it creates tiny air pockets through a chemical reaction with the dough or batter.
Baking powder is a complex and important leavener. When it is mixed with a liquid, it releases carbon dioxide gas, "tiny bubbles" that cause the cake or bread to rise. There are three basic types of baking powder; "double-acting," this type releases some gas when a liquid is added. The other two types of baking powder react when exposed to oven heat ("Single-acting tartrate" & "phosphate baking powders"). Baking powder is perishable, always check the date on the bottom of the can.
Answers
January 31, 2010
Baking powder causes whatever it is in to rise when cooked. It is a levening agent and it creates tiny air pockets through a chemical reaction with the dough or batter.
February 12, 2010
Baking powder is a complex and important leavener. When it is mixed with a liquid, it releases carbon dioxide gas, "tiny bubbles" that cause the cake or bread to rise. There are three basic types of baking powder; "double-acting," this type releases some gas when a liquid is added. The other two types of baking powder react when exposed to oven heat ("Single-acting tartrate" & "phosphate baking powders"). Baking powder is perishable, always check the date on the bottom of the can.