Michelle’s Baking Powder

Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed the production of baked goods. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, bread made by chemical leavening is called quick bread. The introduction of baking powder was revolutionary in minimizing the time and labor required to make breadstuffs. It led to the creation of new types of cakes, cookies, biscuits, and other baked goods.