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Description
"Baking Powder" is a dry chemical leavening agent composed of baking soda, acid salts, and starch to help dough rise during baking. When exposed to moisture and heat, it produces carbon dioxide bubbles that create lift and fluffiness in cakes, muffins, and biscuits. This gluten-free and aluminum-free formula suits a wide range of dietary needs. Used in countless recipes, baking powder ensures reliable texture and softness, making it a must-have for home bakers and professionals alike.
Category
Powders
Baking Powder
Benefits
Ensures reliable rising: Helps baked goods rise evenly, giving cakes, muffins, and pancakes their light texture.
Versatile for recipes: Works well in both sweet and savory dishes, making it a staple in any kitchen.
Fits most diets: Naturally gluten-free, vegan, and aluminum-free—suitable for a wide range of dietary needs.
Simple to use: Just measure and mix—no complicated steps required for fluffy, consistent results.
Ensures reliable rising: Helps baked goods rise evenly, giving cakes, muffins, and pancakes their light texture.
Versatile for recipes: Works well in both sweet and savory dishes, making it a staple in any kitchen.
Fits most diets: Naturally gluten-free, vegan, and aluminum-free—suitable for a wide range of dietary needs.
Simple to use: Just measure and mix—no complicated steps required for fluffy, consistent results.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
1.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
92 | Low
References
[1] Chavan RS, et al. Role of chemical leavening agents in baking. Food Sci Technol Int. 2020;26(6):483–492.
[2] Frost MB, et al. The chemistry of baking powder and its leavening effect. J Food Chem. 2021;347:128679.
[3] Peter KV. Baking essentials: Applications of baking powder in diverse recipes. Crit Rev Food Sci Nutr.2021;61(4):765–775.
[4] Shahidi F, et al. Versatility of baking powder in sweet and savory applications. Trends Food Sci Technol.2022;124:44–54.
[5] Day L, et al. Chemical leavening agents and their suitability for gluten-free baking. Compr Rev Food Sci Food Saf.2021;20(4):3838–3856.
[6] Caporaso N, et al. Gluten-free baking with baking powder: Impacts and applications. J Cereal Sci. 2020;91:102869.
[7] Koehler P, Wieser H. Simplifying baking for consumers: The role of leavening agents. Int J Food Sci Technol.2020;55(9):2635–2643.
[8] Gupta S, et al. Baking powder for home and industrial use: Ease and effectiveness. Food Eng Rev. 2019;11(3):127–136.