Asked by  | 5th Jun, 2008, 09:57: PM

Expert Answer:

When baking soda and cream of tartar are moistened in a batter or dough, they begin to react to each other right away producing (you guessed it) lots of carbon dioxide bubbles. The acid you find most frequently in double acting baking powder are calcium acid phosphate and sodium aluminum sulfate. Both of these substances are considered by the Food & Drug Administration to be “GRAS,” or “generally regarded as safe.” There have been some reports recently about potential neurological problems associated with aluminum. There are so many sources for aluminum around us that baking powder is probably a minimal one.

Answered by  | 6th Jun, 2008, 07:43: AM

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