Baking Powder
Leavener
Double-acting chemical leavener
Functions
Dietary Info
About Baking Powder
Baking powder is a dry chemical leavening agent, a staple in many baked goods for its ability to create a light, airy texture. It consists of an acid, usually cream of tartar, and a base, typically baking soda, along with a moisture-absorbing agent like cornstarch to prevent premature reactions. When mixed with liquid and exposed to heat, it releases carbon dioxide gas, causing the batter to rise. This makes it ideal for recipes like cakes, quick breads, and muffins that require a consistent rise without the time-consuming fermentation of yeast.
History
Baking powder was developed as a convenient alternative to yeast, first becoming prominent in the 19th century. Its origins trace back to the invention by Alfred Bird in 1843, who sought a yeast-free option for his yeast-intolerant wife. The product gained widespread popularity in the United States with the introduction of double-acting baking powders in the late 1800s, which provided a second rise during baking. This innovation revolutionized home baking, making it faster and more reliable, and remains a key ingredient in modern kitchens.