Baking powder is used to raise baked goods like cakes and cookies.
It’s often sold under the label “double-acting,” but what does that mean?
In this video, Reactions explains the chemistry of how baking powder can act twice to make bubbles in your baked goods:
Reactions is a video series produced by the American Chemical Society and PBS Digital Studios.
The American Chemical Society, the world’s largest scientific society, is a not-for-profit organization chartered by the U.S. Congress.
ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies.
Its main offices are in Washington, D.C., and Columbus, Ohio.
Source: American Chemical Society.