Baking powder is a dry chemical
leavening agent used in
baking and deodorizing. There are several formulations; all contain an
alkali, typically
sodium bicarbonate (baking soda), and an
acid in the form of salt crystals, together with
starch to keep it dry. When dissolved in water the acid and alkali react and emit
carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two
acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature
acid salts are called single acting. Many recipes call for a process called creaming, where butter and sugar are beaten together to introduce tiny seed bubbles which the leavening gas will further expand. Common low-temperature
acid salts include
cream of tartar,
calcium phosphate, and
citrate. High-temperature acid salts are usually
aluminium salts, such as
calcium aluminium phosphate. They can be found not only in many baking powders, but also in many
non-dairy coffee creamers. Excess aluminium in the diet may be detrimental to human health
[1], and so baking powders are available without it for people who are concerned and those sensitive to the taste.
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A leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Periodically, check the expiration date on your can as baking powder loses its leavening power over time.
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