Why is baking powder neutral?

Here's why:

* Composition: Baking powder contains an acidic component (like cream of tartar) and a base (like baking soda).

* Reaction: When mixed with liquid, the acid and base react to produce carbon dioxide gas, which causes the batter to rise. This reaction makes the baking powder alkaline (basic).

However, baking powder is used to create a neutral pH in the final baked goods. The acidic ingredients in the recipe, such as buttermilk or lemon juice, react with the baking soda in the powder to neutralize the alkalinity. This results in a neutral pH in the finished product.

So, while baking powder itself is alkaline, its use in baking helps create a neutral pH in the final baked good.