Baking powder is a dry chemical leavening agent that is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. Baking powder is typically used in recipes that do not have an acidic ingredient, such as molasses or buttermilk. It is also used instead of yeast for end-products where fermentation flavors would be undesirable, where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed up the production of baked goods. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads. In addition to its culinary uses, baking powder can also be used as a natural cleaner for various household items.