American Heritage® Dictionary of the English Language, Fourth Edition
- n. A mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water.
Century Dictionary and Cyclopedia
- n. Any powder used as a substitute for yeast in raising bread, cakes, etc. Baking-powders are composed of bicarbonate of sodium or potassium mixed with a dry powder capable of setting carbonic acid free when the mixture is moistened.
- n. The baking-powders in use in the United States belong virtually to the following classes: bicarbonate of soda with cream of tartar
- n. acid calcium phosphate
- n. dry soda-alum
- n. both acid calcium phosphate and dry soda-alum; and in all starch to absorb hygroscopic moisture from the air and prevent premature loss of carbon-dioxid gas.
- n. a dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released
GNU Webster's 1913
- n. a substitute for yeast, usually consisting of an acid, a carbonate, and a little farinaceous matter.
- n. any of various powdered mixtures used in baking as a substitute for yeast
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