Baking powder is thermally decomposed by heating (absorb heat).
Chemical reactions and powder
Baking Powder.
Baking powder reduces density. The action of the baking powder produces gas that causes the product to rise, making the dough or batter less dense.
All baking powder is double acting, It is just called that to make it sound better. Baking powder causes lift from both moisture and heat, that's the double acting.
Baking powder leaves more residual and "cakes" together. Corn starch is a little bigger and doesn't taste like baking powder.
Cookie dough recipes generally call for either baking soda or baking powder, which create gas that expands and causes the dough to rise while baking.
It is a chemical reaction that causes them to rise. The heat of the baking process helps to activate it. Baking soda or baking powder are standard additions, they react with the acids in the dough to cause lots of little bubbles that make the cookie puff up.
A chemical reaction.
Baking powder is a leavening agent, which is what causes the cake to rise. Too little baking powder will cause the cake to be tough and compact, and won't rise as expected.
Yes, baking powder reacts with lemon juice. It is similar to baking soda and viniegar. Baing soda is a base, and lemon juice is acidic. When mixed, CO2 is created.
It doesn't take any time: instantaneous!