Baking-powder meaning

bā'kĭng
A mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water.
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A leavening agent that raises dough by the gas (carbon dioxide) produced when baking soda and acid react in the presence of water: it usually contains baking soda mixed with either starch or flour, plus cream of tartar or another acid-forming substance such as anhydrous sodium aluminum sulfate.
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A mixture of baking soda, a nonreactive filler (such as starch), and at least one slightly acidic compound (such as cream of tartar). Baking powder works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water.
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A dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released.
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