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baking powder
A white yeast substitute which causes dough to rise by giving off carbon dioxide bubbles when moistened. It is is composed of sodium bicarbonate (see sodium), an acid (usually tartartic acid or alum) which reacts with sodium bicarbonate in water to release carbon dioxide; and an inert substance such as starch to retard the reaction while the powder is dry.
Related category
• INORGANIC CHEMISTRY
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