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Top Sites for How Was The Waffle Used Baking powder  Baking powder Baking powder is a dry chemical leavening agent used in cooking, mainly baking. It is most often found in quick breads like pancakes, waffles, and muffins. When dissolved in water the baking powder's ingredients react and emit carbon dioxide gas which expands, producing bubbles to leaven the mixture. Baking powder is used instead of yeast because its action is instantaneous, while yeast takes two to three hours to produce its leavening action.[1] Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Common low-temperature acid salts include cream of tartar, calcium phosphate, and citrate. High-temperature acid salts are usually aluminium salts, such as calcium aluminium phosphate. Baking powders that contain only the low-temperature acid salts are called single acting.
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