Küpsetusaine

Küpsetusaine, also known as baking powder, is a leavening agent commonly used in baking. It is a dry chemical mixture that reacts when moistened and heated, producing carbon dioxide gas. This gas causes doughs and batters to rise, resulting in a lighter and airier texture in baked goods such as cakes, cookies, and muffins.

The primary components of most commercial baking powders are an acid salt, a base, and a starch or flour. Common acid salts include cream of tartar (potassium bitartrate) or monocalcium phosphate. The base is typically sodium bicarbonate (baking soda). The starch, often cornstarch, acts as a buffer, absorbing moisture and preventing premature reaction between the acid and the base. When liquid is added to the mixture, the acid and base react, releasing carbon dioxide. Further expansion occurs when the item is placed in a heated oven.

There are two main types of baking powder: single-acting and double-acting. Single-acting baking powder reacts once, primarily when moistened. Double-acting baking powder is more common and reacts in two stages: first, a small amount of gas is released when the mixture is moistened at room temperature, and then a larger amount is released when the mixture is heated in the oven. This two-stage leavening provides a more reliable rise and a softer crumb. Proper storage of baking powder is important to maintain its leavening power, as it can lose potency if exposed to moisture or heat.