from The American Heritage® Dictionary of the English Language, 4th 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- 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
from the GNU version of the Collaborative International Dictionary of English
- n. a substitute for yeast, usually consisting of an acid, a carbonate, and a little farinaceous matter.
from The Century Dictionary and Cyclopedia
- n. Any powder used as a substitute for yeast in raising bread, cakes, etc.
- 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.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various powdered mixtures used in baking as a substitute for yeast
Sorry, no etymologies found.