Baking powder is a dry chemical leavening agent that increases the volume and lightens the texture of baked goods. It is made up of a base, an acid, and a buffering material to prevent the acid and base from reacting before their intended use. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder creates an acid-base reaction when combined with liquid, which releases carbon dioxide gas into the batter or dough, causing bubbles and making the wet mixture expand and rise.

Ingredients or Materials

• Baking powder typically contains sodium bicarbonate (NaHCO3), also known as baking soda or bicarbonate of soda, and one or more acid salts such as monocalcium phosphate, sodium aluminium sulfate, or sodium acid pyrophosphate.
• Another typical acid in baking powder formulations is cream of tartar (KC4H5O6), a derivative of tartaric acid.
• A typical formulation (by weight) could call for 30% sodium bicarbonate, 5–12% monocalcium phosphate, and 21–26% sodium aluminium sulfate.
• Baking powder can also contain a buffering ingredient such as cornstarch.

Positive

• Baking powder is a chemical leavening agent used for baking that is inexpensive and has a long shelf life.
• The introduction of baking powder was revolutionary in minimizing the time and labor required to make breadstuffs and led to the creation of new types of cakes, cookies, biscuits, and other baked goods.

Negative

• Baking powder should not be eaten in its powder form and has a slightly bitter taste.
• Consuming too much pure baking soda can have toxic effects on the body.

Sources

1. https://en.wikipedia.org/wiki/Baking_powder
2. https://www.thespruceeats.com/make-your-own-baking-powder-995820
3. https://www.verywellfit.com/baking-powder-nutrition-facts-and-health-benefits-5191098
4. https://artofglutenfreebaking.com/baking-powder/
5. https://www.webmd.com/food-recipes/baking-soda-versus-baking-powder