Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, [1] Pliny the Elder. "Alumen, and the several varieties of it; Thirty-eight remedies". Naturalis Historia[ Natural History]. Perseus Digital Library (in Latin and English). Tufts University. book35, chapter52 . Retrieved 27 December 2011. Panko, Ben (20 June 2017). "The Great Uprising: How a Powder Revolutionized Baking". Smithsonian . Retrieved 20 June 2017.

Jampel, Sarah (May 11, 2016). "Is This Ingredient the Secret to the Best Biscuits of Your Life?!". Food52 . Retrieved 29 January 2019.

Baking powder is made of two main components: an acid and a bicarbonate base. When they are hydrated, an acid–base reaction occurs, releasing carbon dioxide. Commonly used acids and bases for baking powders are: [14] [15] Bases [ edit ] History of Baking Powder" . Retrieved 2011-11-10. Brothers Cornelius (1828–1898) and Joseph Hoagland (1841–1899) formed a partnership to develop a baking powder company called Royal Baking Powder Company ...

By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical. This is the type of baking powder most widely available to consumers today. Double-acting baking powders work in two phases; once when cold, and once when hot. [9]

Salads and Salad Dressings

By the 1970s Royal had ceased to produce a cream of tartar baking powder. For those who wanted something similar, James Beard suggested combining two parts cream of tartar to one part baking soda just before using it, since the mixture would not keep. [3] :175 Pollard, Nancy (September 18, 2018). "A Gift Of A Better Baking Powder". Kitchen Detail . Retrieved 29 January 2019.