baking powder
Noun: A dry chemical leavening agent used in baking. It is a mixture of an acid (such as cream of tartar) and a base (such as sodium bicarbonate/baking soda), which reacts when combined with moisture and heat to produce carbon dioxide gas. This gas causes dough or batter to rise, making baked goods light and fluffy. It is a convenient substitute for yeast in many recipes.
Baking powder is used as an ingredient in recipes for cakes, muffins, biscuits, and quick breads. It is typically sifted with dry ingredients before liquid ingredients are added. The reaction begins upon contact with moisture, so batters with baking powder should be baked soon after mixing.
- Noun:
- The recipe calls for one teaspoon of baking powder.
- For the muffins to rise properly, you must use fresh baking powder.
- Unlike yeast, baking powder works quickly, so no waiting time is needed.
- "Double-acting baking powder": A common type that reacts in two stages: first when mixed with wet ingredients, and again when exposed to the heat of the oven. This provides a more reliable and sustained rise.
- Most commercial baking powder is double-acting.
- Baking soda (noun): Sodium bicarbonate, a base component often used alone as a leavener when an acid (like buttermilk or lemon juice) is present in the recipe. It is different from baking powder, which contains its own acid.
- Leavening agent (noun): A general term for any substance used to produce gas and lighten dough or batter, such as yeast, baking soda, or baking powder.
- Leavener (noun): A substance that makes dough rise.
- Raising agent (noun, chiefly British English): Another term for leavening agent.
The term "baking powder" refers specifically to the pre-mixed chemical leavener. It is not used to describe the act of baking or any other powder used in baking (e.g., powdered sugar, flour).
-
any of various powdered mixtures used in baking as a substitute for yeast
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