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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. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or for convenience. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
Source: Wikipedia. Source link.
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Food Item | Baking powder |
---|---|
SubCat | Miscellaneous ingredients |
Carbo (g) | 37.8 |
Sub2Cat | |
Sub3Cat | |
Kilojoules (kJ) | 731 |
Kilocalories (kcal) | 172 |
Fat (g) | 0 |
Protein (g) | 5.2 |
Salt (g) | 29.5 |
Water (g) | 6 |
Sugar (g) | 0 |
Alcohol (g) | 0 |
Beta-carotene (µg) | 0 |
Calcium (mg) | 1130 |
Cholesterol (mg) | 0 |
Copper (mg) | 0 |
Dietary fibre (g) | 0 |
Edible part (%) | 100 |
Folate (µg) | 0 |
FoodID | 12.018 |
Iodine (µg) | 0 |
Iron (mg) | 0 |
Magnesium (mg) | 9 |
Mono+Di (g) | 0 |
MuFa (g) | 0 |
Niacin (mg) | 0 |
Omega-3 (g) | M |
Omega-6 (g) | M |
Phosphorus (mg) | 8430 |
Potassium (mg) | 49 |
PuFa (g) | 0 |
Retinol (µg) | 0 |
Riboflavin (mg) | 0 |
SatFa (g) | 0 |
Selenium (µg) | 0 |
Sodium (mg) | 11800 |
Starch (g) | 37.8 |
Thiamin (mg) | 0 |
TransFa (g) | 0 |
Vitamin A (RAE) | 0 |
Vitamin B12 (µg) | 0 |
Vitamin B6 (mg) | 0 |
Vitamin C (mg) | 0 |
Vitamin D (µg) | 0 |
Vitamin E (alfa-TE) | 0 |
Zinc (mg) | 2.8 |