What is Baking Powder?
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Most commercially available baking powders are made up of sodium bicarbonate (also known as baking soda or bicarbonate of soda) and one or more acid salts.
Baking Powder Function in Bakery Products
Sodium bicarbonate is primarily used in baking where it reacts with other components to release carbon dioxide that helps in “rise”.
If you wanna know more about the functions of Baking Powder and its uses in Bakery Products and How it reacts in Dough then we have published a different post for you.
Role of Baking Powder in biscuits
Role of Baking Soda in Bakery Products
Function of soda in biscuits
Function of soda in bakery products
Also Read: Ammonium Bicarbonate – Baker’s Ammonia – Used as an Ingredient
FDA Regulations on Baking powder and Baking Soda
CFR Title 21 Sec. 182.1 lists baking powder as generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.
Baking soda is GRAS and is regulated by the FDA in article 21CFR184.1736 in the Code of Federal Regulations. The FDA also regulated baking soda labeling in 2001 by changing the reference amount from 1 gram to 0.6 gram.