Baking powders are mixtures of baking soda plus an acid to react with it.
Because baking powders do not depend on acid ingredients for their leavening power in a formula, they are more versatile.
Single-acting baking powders require only moisture to be able to release gas. Like baking soda, they can be used only if the product is to be baked immediately after mixing.
Double-acting baking powders release some gas when cold, but they require heat for complete reaction.Thus, cake batters made with these can incorporate the leavening agent early in the mixing period and can stand for some time before being baked.
Inactive; storage temperature.
Reaction slows. Yeast is killed.
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