küpsetuspulbrit

Küpsetuspulber, also known as baking powder, is a leavening agent used in baking. It is a dry chemical mixture that produces carbon dioxide gas when exposed to moisture and heat. This gas causes doughs and batters to rise, resulting in a lighter and airier texture in baked goods.

The primary components of baking powder are an acid, a base, and a buffer. The most common base is sodium bicarbonate (baking soda). Acids can vary, but commonly include cream of tartar, sodium aluminum sulfate, or monocalcium phosphate. The buffer, typically cornstarch or flour, helps to keep the acid and base separate until moisture is added, and also prevents clumping.

Baking powder is available in two main types: single-acting and double-acting. Single-acting baking powder reacts once when it comes into contact with moisture. Double-acting baking powder, which is more common, reacts in two stages: a small amount of reaction occurs when it is mixed with liquid, and a second, more vigorous reaction happens when the batter is heated in the oven. This two-stage reaction provides a more reliable and consistent rise.

When a recipe calls for baking powder, it is important to use the correct amount. Too little will result in dense baked goods, while too much can lead to a metallic taste or an overly rapid rise that causes the baked item to collapse. Baking powder has a shelf life and should be tested for freshness periodically by placing a small amount in hot water; it should bubble vigorously if still active.