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Term
Baking Powder (Double-Acting)
A chemical leavening agent containing both acid and alkaline components. When mixed with wet ingredients, baking powder releases gas bubbles to leaven the batter and generates a second rise when heating in the oven. This double action produces a better rise in baked goods and is used in recipes without other acidic ingredients.
Remember that baking soda and baking powder are NOT interchangeable (baking powder has both acid and alkaline ingredients, baking soda is only alkaline).
Check that your baking powder is fresh; expired baking powder may not make your cakes rise.
Use the exact amount called for; too much can give a bitter taste.
Store in a cool, dry place.
Baking powder works best when baked soon after mixing.
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Baking, Chemistry, Ingredient, Leavening
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Acid
Substances with a pH lower than 7. For cooking, acids are used for flavor, to prevent browning on certain foods (apples, avocados), leavening, to counteract fishiness or other tastes in dishes, marinating, tenderizing, pickling, denaturing (ceviche), and other uses.
Alkaline
Any ingredient or substance with a pH greater than 7. These ingredients are basic rather than acidic. Alkaline ingredients can speed up browning (Maillard) reactions, leaven baked goods, change the texture of foods, and soften skins of legumes and beans during cooking. If too much is used, then a soapy or bitter note may be present.