What happens when baking powder is mixed with water?

When baking powder is mixed with water, a chemical reaction occurs that produces carbon dioxide gas, which is what makes baked goods rise. Here's a breakdown:

* Baking powder is a mixture of baking soda (sodium bicarbonate), an acid (like cream of tartar or monocalcium phosphate), and a drying agent (like cornstarch).

* Water activates the reaction by dissolving the ingredients and allowing them to interact.

* The acid reacts with the baking soda to release carbon dioxide gas. This reaction happens quickly at room temperature.

* The carbon dioxide gas gets trapped within the batter or dough, creating tiny air bubbles that expand when heated in the oven.

* The expansion of these bubbles causes the batter or dough to rise, giving the baked goods their light and airy texture.

Here's what you can expect:

* Fizzing and bubbling: You will see bubbles forming as the carbon dioxide is released.

* Slight increase in volume: The batter or dough will rise slightly as the gas expands.

* A slightly sour taste: The acid in the baking powder can impart a slightly sour flavor, although this is usually minimal.

It's important to note that:

* You don't want to add baking powder to water and let it sit for too long, as the reaction will continue to produce gas and the batter or dough will become flat and dense.

* Baking powder should be added directly to dry ingredients and mixed with wet ingredients right before baking.

* Baking powder is not a substitute for yeast, which works by producing carbon dioxide over a longer period of time, leading to a different texture.

Let me know if you have any other questions!