POWDER, abbreviated as B.P., is a kind of pastry expanding agent, which is often used in the production of cakes and cakes.
Baking powder it 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. Some of the baking powder will start to release carbon dioxide (CO2), and at the same time in the process of baking and heating, it will release more gases, and these gases will make the product to achieve the effect of expansion and fluffiness. Baking powder is divided into "slow reaction baking powder", "fast reaction baking powder" and "double reaction baking powder" according to the different reaction speeds. Fast reaction baking powder starts to work when it is dissolved in water, while slow reaction baking powder starts to work during the baking and heating process, among which "double reaction baking powder" has the reaction characteristics of both fast and slow reaction 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 their premature reaction. Baking powder should also be stored in such a way as to avoid premature failure due to moisture.