Baking powder

Baking Powder: Leavening Agent

As the name suggests, baking powder is primarily used as a leavening agent in baking. When exposed to water, acid, and heat, it releases carbon dioxide (CO2), which increases the volume of the dough and gives it its characteristic airy texture.

Baking powder is often a mixture of a CO2 source (sodium bicarbonate or potassium bicarbonate), an acidifying agent as an acid carrier, and a separating agent (corn, rice, or wheat starch). The separating agent serves to bind moisture, thus preventing premature CO2 development. After all, the baking powder should only take effect in the dough.

Due to its property as an active CO2 releaser, baking powder is also often "misused" as a stain remover. The release of CO2 loosens dirt particles from textile fibers, making them easier to wash out.