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Baking Powder

Baking Powder. A dry powdery mixture of sodium bicarbonate (q.v.) or baking soda (q.v.) and an acid-reacting material, whose mutual reaction will generate carbon dioxide gas (q.v.) under appropriate baking conditions. According to Federal standards, the product must yield at least 12% of available carbon dioxide. The acid-reacting materials may be (1) tartaric acid (q.v.) or its acid salts, (2) acid salts of phosphoric acid, (3) alum (q.v.) type compounds, or (4) any combination of the foregoing materials. The neutralized solid residues in the baked product are neither injurious to health or otherwise objectionable. Baking powders are available as fast- or single-acting (q.v.), slow-acting (q.v.), and double-acting (q.v.) types. .