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There are several different types of acids used in baking powder, each with a different pattern of producing gas bubbles, such as slow or fast, immediate or delayed. Always use double acting in recipes it is virtually the only type available in grocery stores.īaking powder does not need an acidic ingredient to release its leavening power, as baking soda does, because it contains its own baking powder contains 30 percent baking soda (alkaline) and an acid, such as cream of tartar. (There are single acting baking powders, but are rarely used by home bakers). It is known as a double acting chemical leavener - it begins release carbon dioxide as soon as it is moistened, and again when heated in the oven. When the batter sets into a firm structure during baking, the aeration is preserved which you see as the tiny air holes throughout the recipe.īaking powder is basically a blend of acid (most commonly calcium acid phosphate, sodium aluminum sulfate or cream of tartar) and baking soda (alkali - sodium bicarbonate), creating carbon dioxide bubbles when both moistened and heated. The bubbles continue to expand as long as the batter is not fully baked. When the liquid becomes saturated, the carbon dioxide begins to evolve into the air bubbles, causing them to expand. When carbon dioxide is released by either baking soda and/or baking powder, it first dissolves in the batter's liquid. In the oven, heat not only assists these reactions, but also transforms the water in the recipe into steam that also contributes lift. The first reaction forms many small gas cells in the batter the second reaction expands the bubbles to create a light texture. Double-acting baking powder (which most baking powders are these days) produces an initial set of gas bubbles when mixed with wet ingredients and then a second set when heated. Baking soda begins to create carbon dioxide gas when moistened. What distinguishes one from the other has to do with the speed and timing of the leavener. In most cases you want to balance the leavening system to achieve a neutral pH. These millions of bubbles are trapped in the batter by the gluten structure formed and are enlarged by the leavener, either triggered by moisture and/or heat. They raise and aerate batters and dough by expanding the air bubbles created in them through mixing, beating, whipping, stirring and kneading. Their siblings are baker's ammonia and cream of tartar.Ĭhemical leaveners' can be purchased from the grocery store. Chemical Leaveners - Baking Powder and Baking SodaĬopyright © 2000 Sarah Phillips All rights reserved.īaked goods, leavened with baking soda, baking powder and the like are known as chemical leaveners (as opposed to yeast, a natural leavener).