Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch). It has the action of yeast but it acts much more quickly. It's used in batters where there is no acid present. such as many baked goods: cookies, cakes, pastries, pies, quick bread, etc. It makes these types of food products voluminous by allowing gas formation when an acid comes into contact with it and/or when it's heated. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity.
Professor Eben Horsford and George Wilson:1854 http://acswebcontent.acs.org/landmarks/bakingpowder/rumford.html
Baking powder (Potash) usefulness to the baking industry was discovered during the 1760s. Food historians believe the use of baking soda dates back to ancient civilization.
it was invented in 1835
it was made in the 1500.
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Gun powder was invented in China in the year 1044 AD.
Generally baking powder will last for six months to one year.
Baking Powder
Baking powder in a recipe helps your item rise when baking.
baking powerder is baking powder is not the same!
baking powder
Baking soda does not rise as well as baking powder
1450
baking powder is neutral
Baking powder is an acid
the ingredients of baking powder are baking soda and cream of tartar. So baking powder has less baking soda per amount.