The active ingredients in baking powder are sodium bicarbonate and cream of tartar. Cream of tartar is a dry acid that is also known as sodium aluminum sulfate.
Baking powder is inactive in its dry form, but mixing it with a liquid causes a chemical reaction that forms carbon dioxide gas. This gas forms small bubbles in the liquid. Baking powder is a convenient leavening agent for baked goods because it works instantly and has a long shelf life. It is the bubbles, formed by the release of carbon dioxide, that cause dough and bread to rise.
Sodium bicarbonate is useful for extinguishing small fires and is a popular alternative to commercial cleaners for many jobs around the home. It is also useful in skin care and personal hygiene and for relieving indigestion.Learn More
The general rule of thumb with the baking powder to flour ratio is 1 to 2 teaspoons for 1 cup of flour. Baking powder should not be confused with baking soda as the latter is four times stronger than baking powder.Full Answer >
Baking soda can be substituted for baking powder as long as an acidic ingredient is used in the recipe. Baking soda is four times stronger than baking powder, so the substitution will not be an identical measurement. If a recipe calls for a teaspoon of baking powder, use only 1/4 teaspoon of baking soda.Full Answer >
To make sugar cookies without using baking powder, bakers use baking soda instead. Both products are leaveners, and sugar cookies made with this substitution are indistinguishable from those made with baking powder. However, baking powder is not an acceptable substitute for baking soda.Full Answer >
Custard powder is predominantly made of a starch, such as tapioca or cornstarch, along with flavoring such as vanilla, salt and annatto for color. The powder is colored and flavored so that it gains the look and flavor of custard once it is mixed with hot milk.Full Answer >