Baking powders

Baking powders are bakery additives that mix sodium bicarbonate and starch with one or more acids, such as cream of tartar or sodium acid pyrophosphate. Once moistened and heated they release carbon dioxide, whose bubbles leaven the batter, lifting batters and doughs without yeast or fermentation time. Double-acting versions release gas in two stages, first on wetting and again on heating, giving bakers tolerance against delays between mixing and baking. The starch carrier keeps the reactive components dry and free-flowing in storage. Correct dosing matters: too little leaves products flat, while too much gives a soapy, bitter aftertaste and coarse texture.