Baking powder

Description:
Baking powder is a dry chemical leavening agent used in baking to make baked goods rise. It typically contains a combination of an acid (such as cream of tartar), a base (usually baking soda), and a starch to prevent the acid and base from reacting prematurely. There are two types: single-acting (reacts once when wet) and double-acting (reacts twice—once when wet and again when exposed to heat).

Uses:

• Leavening Agent: Used in recipes for cakes, muffins, pancakes, and biscuits to help them rise and become light and fluffy.
• Baking: Acts as a raising agent in combination with moisture and heat, creating carbon dioxide bubbles to increase volume and texture.
• Thickening: Sometimes used in certain recipes to thicken batters or doughs for better consistency.