Baking powder and baking soda, and their siblings, baker's ammonia and cream of tartar are known as chemical leaveners.
Chemical leavening is the combination of sodium bicarbonate (baking soda) and acidic agents with water to generate carbon dioxide gas in controlled volumes and rates. Ammonium bicarbonate or potassium bicarbonate may be used instead of sodium bicarbonate for some applications.
Chemical leavening is an acid + base reaction which results in water, carbon dioxide gas. An example reaction is shown as: NaHCO3 + H + = Na+ + CO2 + H2O. In cakes, cookies, quick breads, biscuits: Chemical leavening is used to aerate the dough or batter rendering it light and porous.
The bubbles created by the leavening expand during baking creating the baked product’s crumb structure. Chemical leavening will affect a cake’s pH, which also influences the cake’s crumb color. For example, lowering a cake’s pH will result in a whiter crumb color for a white layer cake.
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