Chemically, what does baking powder do when you are baking?
2007-09-28 06:28:59 · 7 answers · asked by Mrs. RJRG 3 in Food & Drink ➔ Cooking & Recipes
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
2007-09-28 06:36:41 · answer #1 · answered by bethcoughy 2 · 1⤊ 0⤋
Baking powder is a leavening agent used in cookies, quick breads and other baked goods to produce expansion of a batter. It is made of baking soda and cream of tartar or another acid powder. It is almost always double action. This means it releases carbon dioxide when mixed with liquid, and releases it again when exposed to heat. Make sure, when following a recipe, that you don't confuse it with baking SODA, because your recipe will be ruined. You can make your own baking powder, which will be single action, by combining baking soda with cream of tartar.
2007-09-28 06:48:35 · answer #2 · answered by Bob 6 · 0⤊ 0⤋
the chemicals react on being wetted and cause carbon dioxide which expands the volume of the other ingredients.
2007-09-28 06:32:17 · answer #3 · answered by Nana Lamb 7 · 0⤊ 0⤋
Can't beat the answers above me so I think I'll just take the two points...... : )
Have a great day!
nfdâ¥
Lover of my Lord Jesus Christ!
2007-09-28 06:43:30 · answer #4 · answered by fishineasy™ 7 · 0⤊ 1⤋
http://en.wikipedia.org/wiki/Baking_powder
http://www.wisegeek.com/what-is-baking-powder.htm
http://recipes.howstuffworks.com/question57.htm
These are some good sites and information
2007-09-28 06:46:50 · answer #5 · answered by mjennings_cot 3 · 0⤊ 0⤋
it releases CO2 to make tiny bubbles.
2007-09-28 06:47:15 · answer #6 · answered by Anonymous · 0⤊ 0⤋
With what?
2007-09-28 06:36:18 · answer #7 · answered by Unbreakable Me 5 · 0⤊ 1⤋