Leivinjauho

Leivinjauho, also known as baking powder, is a leavening agent used in baking. It is a mixture of a carbonate or bicarbonate, a weak acid or acid salt, and a filler such as cornstarch. When leavening powder is moistened, the acid and base react to produce carbon dioxide gas. This gas, when trapped in dough or batter, causes the baked good to rise.

There are two main types of leavening powder: single-acting and double-acting. Single-acting leavening powder reacts immediately when mixed with liquid. Double-acting leavening powder, which is more common, reacts in two stages: first, when mixed with liquid, and second, when exposed to heat in the oven. This two-stage reaction provides a more consistent and reliable rise in baked goods.

Leavening powder is often used in recipes where yeast is not suitable or where a quicker rise is desired. It is a key ingredient in cakes, cookies, muffins, pancakes, and quick breads. The amount of leavening powder used in a recipe is crucial. Too little can result in a dense, heavy baked good, while too much can cause it to collapse or have an unpleasant metallic taste. Recipes typically specify the exact amount needed. Leavening powder has a shelf life and should be stored in a cool, dry place to maintain its effectiveness.