sütporok

Sütporok, commonly known as baking powder, is a leavening agent used in baking. It is a dry mixture that creates a chemical reaction when it comes into contact with moisture and heat, producing carbon dioxide gas. This gas causes dough and batter to expand and rise, resulting in a lighter and softer texture in baked goods.

The primary components of sütporok are a weak acid, a base, and a filler. Common acids include cream of tartar, sodium aluminum sulfate, or monocalcium phosphate. The base is typically sodium bicarbonate (baking soda). Cornstarch or flour is often used as a filler to absorb moisture and prevent premature reaction.

There are generally two types of sütporok: single-acting and double-acting. Single-acting sütporok reacts once when it gets wet. Double-acting sütporok has two stages of reaction: one when it is mixed with liquid at room temperature, and another, more vigorous reaction when exposed to heat in the oven. Double-acting is more commonly found in commercial baking powder.

Sütporok is used in a wide variety of baked goods, including cakes, cookies, muffins, biscuits, and pancakes. The amount used is crucial; too little will result in dense baked goods, while too much can cause a bitter taste or an uneven rise. Its effectiveness can diminish over time, so it's often recommended to check its freshness by adding a small amount to hot water; if it fizzes vigorously, it is still active.