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baking powder |
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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. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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