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  2. Baking powder - Wikipedia

    en.wikipedia.org/wiki/Baking_powder

    Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.

  3. Here's the Real Difference Between Baking Soda and Baking ...

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    Baking powder is another type of leavener used to aerate baked goods. It is made up of baking soda and a dry acid. When it comes into contact with liquid, gas (CO2) bubbles are released.

  4. Biscuit (bread) - Wikipedia

    en.wikipedia.org/wiki/Biscuit_(bread)

    In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other ...

  5. Polycarbonate - Wikipedia

    en.wikipedia.org/wiki/Polycarbonate

    Polycarbonate, however, can be safely used as a carbon source in the steel-making industry. [41] Phenol derivatives are environmental pollutants, classified as volatile organic compounds (VOC). Studies show they are likely to facilitate ground level ozone formation and increase photo-chemical smog. [42]

  6. What Happens If You Accidentally Swap Baking Soda & Baking ...

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    Baking powder reacts twice: first when mixed with a liquid and again when heated. This double rise will make your baked goods fluffier and softer," Gore says. Baking powder isn't limited to ...

  7. This Is the Difference Between Baking Soda and Baking Powder

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  8. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  9. Baker's yeast - Wikipedia

    en.wikipedia.org/wiki/Baker's_yeast

    Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

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