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  Baking powder is a chemical leavening agent produced by combining sodium bicarbonate with one or two acids. It is an essential ingredient for baking cakes, meat pies, buns, brownies, chin chin to increase in their sizes. This leavening agent is also used to lighten the texture of baked goods. But most of us already know these things about baking powder. Today, we’ll be discussing five things that you probably don’t know but should know about baking powder.
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Baking Powder is a Complete Leavening Agent on its Own: This means that it contains the base (sodium bicarbonate) and the acid needed for the product to rise. The acid in baking powder reacts to the sodium bicarbonate and releases carbon dioxide once it is combined with a liquid. This reaction is what causes a product to rise. However, it must also be mentioned that some baking powders do not react until the mixture is hydrated and heated. Baking Powder is Used When The Recipe does not Include an Acidic Ingredient: This is because the powder already contains the acid needed to produce the carbon dioxide. Adding another acidic ingredient to a recipe that includes baking powder may alter the acid-base balance. There are Two Major Types of Baking Powder: Oh yes, we have the single-acting baking powder and the double-acting baking powder. Single-acting baking powders are made with only one acid which reacts quickly at room temperature when hydrated. Thus, you have to work quickly when using them. Double-acting baking powders, on the other hand, reacts in two stages.
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While a portion of it reacts at room temperature when the batter is mixed, the other portion reacts with heat when the batter is placed in the oven. However, double-acting baking powders are more commonly used. Too much Baking powder is bad for Baking: It can cause textural issues in cakes and other baked products. Bubbles and holes in a cake are some textural issues that may result from adding too much baking powder. Moreover, too much baking powder can also affect the flavour and taste of the baked product. Since the amount of baking powder to be used depends on the other ingredients in the recipe,  it’s best to use the right measurement for the ingredients as this will prevent the excessive addition of baking powder. Baking Powder Expires: It’s true that baking powder is a dry mix of powders but it can lose its potency in a humid climate or when it’s not stored properly. This means that if a tiny amount of water finds its way into a container of baking powder, it will reduce its potency. Thus, you need to check your baking powder from time to time; you may also need to test the baking powder to be sure that it’s still potent. I hope you find this information useful. Sources: Healthline Bake School Featured Image Source: Medium
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This article was first published on 28th May 2021


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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