Baking powder
Baking powder is a dry chemical used in cookery, mainly baking. Traditional baking powder was composed of a mixture of tartaric acid and bicarbonate of soda (baking soda), a quantity of flour usually being added to reduce the strength [1]. When dissolved in water the acid and bicarbonate of soda (baking soda), a quantity of flour usually being added to reduce the strength [1]. When dissolved in water the acid and bicarbonate react and emit carbon dioxide gas which expands, producing bubbles to leaven the mixture.
Contents
1 Modern baking powders
2 Usage
3 Substituting in recipes
4 References
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