Baking powder is a compound puffing agent, from baking soda add acidic material, and cornstarch as filler made of white powder, also known as baking powder and baking powder. Baking powder is a kind of fast leavening agent, mainly used for the rapid fermentation of grain products. In the production of cakes, cakes, buns, steamed bread, shortbread, bread and other food in large quantities.
Baking powder is a white powder made of baking soda with other acidic materials and cornstarch as filler. When the baking powder comes into contact with water, the acidic and alkaline powders dissolve in the water and react at the same time, and some of them will start to release carbon dioxide (CO2), and at the same time in the process of baking and heating, more gases will be released, and these gases will make the products to achieve the effect of expansion and fluffiness. Fast reacting baking powder starts to work when it is dissolved in water, while slow reacting baking powder starts to work during the baking and heating process, among which "Dual Reacting Baking Powder" has the reaction characteristics of both fast and slow reacting baking powders. Generally, the baking powder purchased in the market is "double reaction baking powder".
While baking powder has the ingredients of baking soda, acidic powders (such as cream of tartar) are added to balance its pH level after precise testing. Therefore, basically, although baking soda is alkaline, baking powder on the market is neutral, so baking soda and baking powder cannot be replaced arbitrarily.
As for the cornstarch that is used as a filler in baking powder, it is mainly used to separate the acidic powder from the alkaline powder in baking powder to avoid them reacting prematurely. Baking powder should also be stored in such a way as to avoid premature failure due to moisture.