Baking powder is a materials used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones, and biscuits.
baking powder works by releasing carbon dioxide gas into the dough through an acid-base reaction, causing bubbles in the dough is still wet, and the dough expands when heated; when the dough is baked, the bubbles were trapped and cause the cake to rise and lightly.
Baking powder is used to replace yeast when fermentation undesirable flavors to foods produced, or when the dough less elastic properties to hold gas bubbles more than a few minutes. Bread made using chemical blowing agents are called quick breads.
Baking powder is mostly available in the market are made from a base element (usually baking soda also known as sodium bicarbonate plus one or more acid salts, and inert starch (usually corn starch, potato starch though can also be used).
Baking powder is a source of carbon dioxide, and acid-base reactions that occurred more accurately described as a decomposition of baking soda once activated by acid. Additions inert starch in the baking powder has several purposes, mainly to absorb moisture.
With moisture absorption, a longer shelf life because it can prevent a reaction element acids and bases are premature. Additionally, the dry powder can also be mixed easily, and powder form allows a more accurate weighing.
If too many, sodium bicarbonate will make the cake be dark and at the same time will result in a strong alkaline taste.
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