Baking Powder

Baking powder is a dry white powder used in cooking and baking as a leavening agent. It helps dough or batter rise and become light and fluffy. Baking powder is made from a mixture of a mild acid, a base (usually baking soda), and a moisture-absorbing ingredient like starch. It is commonly used in cakes, muffins, pancakes, and biscuits.

Key features:

• Color: White
• Taste: Slightly bitter if eaten alone
• Texture: Fine, dry powder
• Purpose: Helps baked foods rise and become soft

Benefits / Functions of Baking Powder

1. Makes Food Fluffy
   Produces carbon dioxide gas when mixed with liquid and heat, causing batter to rise.
2. Improves Texture
   Creates a soft, airy, and light structure in cakes and breads.
3. Convenience
   Already contains both acid and base, so no extra acidic ingredient is needed.
4. Consistent Results
   Gives reliable rising in baking when measured correctly.
5. Versatile Use
   Used in many recipes such as pancakes, cupcakes, cookies, and quick breads.

Important Note

Baking powder is not a food to eat by itself and has no direct nutritional benefits. Consuming large amounts can upset the stomach due to its chemical content.