leivinjauhon

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 baking powder is moistened, the acid and base react, producing carbon dioxide gas. This gas gets trapped in the dough or batter, causing it to rise and become light and fluffy.

There are several types of baking powder. Single-acting baking powder reacts as soon as it is mixed with liquid. Double-acting baking powder reacts in two stages: first when mixed with liquid and again when exposed to heat in the oven. Most commercially available baking powders are double-acting.

The primary function of leivinjauho is to improve the texture and volume of baked goods like cakes, muffins, and biscuits. It is a common ingredient in recipes where yeast is not used or where a faster leavening action is desired. The amount of leivinjauho used in a recipe is crucial; too little will result in a dense product, while too much can lead to a bitter taste and an uneven rise. It is typically stored in a cool, dry place to maintain its effectiveness.