baking powder

baking powder

[′bāk·iŋ ‚pau̇d·ər]
(food engineering)
A yeast substitute of sodium bicarbonate plus potassium tartrate, tartaric acid, anhydrous sodium aluminum sulfate, monocalcium phosphate, or any combination of these acids so formulated as to release carbon dioxide from the sodium bicarbonate (baking soda) when moistened.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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