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Baking powder
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<p>Baking powder is a dry chemical <a href="/facts/Leavening_agent/sdNhKw8S">leavening agent</a>, a mixture of a <a href="/facts/Carbonate/FES1QHkN">carbonate</a> or <a href="/facts/Bicarbonate/zzSVVAl1">bicarbonate</a> and a weak <a href="/facts/Acid/FySU18n1">acid</a>. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as <a href="/facts/Cornstarch/ASblJB4P">cornstarch</a>. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing <a href="/facts/Carbon_dioxide/xGzpppEp">carbon dioxide</a> gas into a batter or dough through an <a href="/facts/Acid%25E2%2580%2593base_reaction/z8pbL0X8">acid–base reaction</a>, causing bubbles in the wet mixture to expand and thus <a href="/facts/Leavening_agent/sdNhKw8S">leavening</a> the mixture. </p><p>The first <i>single-acting</i> baking powder (meaning that it releases all of its carbon dioxide as soon as it is dampened) was developed by food manufacturer <a href="/facts/Alfred_Bird/EFITgyRy">Alfred Bird</a> in England in 1843. The first <i>double-acting</i> baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by <a href="/facts/Eben_Norton_Horsford/cpSLQAwg">Eben Norton Horsford</a> in the U.S. in the 1860s. </p><p>Baking powder is used instead of <a href="/facts/Yeast/eGD24nfI">yeast</a> for end-products where <a href="/facts/Fermentation/rxaDr28b">fermentation</a> flavors would be undesirable, or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed 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 <a href="/facts/Quick_bread/wqKIseQX">quick breads</a>. The introduction of baking powder was revolutionary in minimizing the time and labor required to make breadstuffs. It led to the creation of new types of cakes, cookies, biscuits, and other baked goods. </p>