Baking Powder

Baking powder is a white, fine chemical leavener composed of baking soda, one or more acid salts, and starch. It releases carbon dioxide when moistened and heated, producing quick, even rise in cakes, muffins, biscuits, and pancakes. Most retail types are double-acting, with an initial reaction in the bowl and a second in the oven; the powder feels talc-like and tastes mildly alkaline.\n\nCommercial baking powders emerged in the mid-19th century and became staples in Western baking. Modern double-acting formulas spread across North America and Europe, typically combining sodium bicarbonate with monocalcium phosphate and a heat-activated acid such as sodium aluminum sulfate, buffered with starch for stability.