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baking powder

any of various powders used as a substitute for yeast in baking, composed of sodium bicarbonate mixed with an acid substance, as cream of tartar, capable of setting carbon dioxide free when the mixture is moistened, causing the dough to rise.
Origin of baking powder
1840-50 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the Web for baking powder
Contemporary Examples
Historical Examples
  • Sift together twice the flour, soda, baking powder and add to the molasses mixture.

  • Sift the baking powder and spices with the flour and add these.

    Woman's Institute Library of Cookery, Vol. 4 Woman's Institute of Domestic Arts and Sciences
  • Sift the flour, cocoa, soda, and baking powder together and add alternately with the milk.

    Woman's Institute Library of Cookery, Vol. 4 Woman's Institute of Domestic Arts and Sciences
  • More pounds of Calumet are sold than of any other brand of baking powder.

    Common Science Carleton W. Washburne
  • Sift together flours, baking powder and salt; add molasses and shortening to liquid; beat well.

  • Elizabetta made one this morning, but she forgot to put in the baking powder.

    Jerry Jean Webster
British Dictionary definitions for baking powder

baking powder

any of various powdered mixtures that contain sodium bicarbonate, starch (usually flour), and one or more slightly acidic compounds, such as cream of tartar: used in baking as a substitute for yeast
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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baking powder in Science
baking powder
A mixture of baking soda, a nonreactive filler (such as starch), and at least one slightly acidic compound (such as cream of tartar). Baking powder works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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