Baking Powder — It is a substance used to impart any foodstuff friability and fluffy. Generally, the dough used to break. As part of the test includes baking powder soda and ammonium carbonate as the required components. Test Disintegrants are used to obtain the finished product without flavor soda. dough leavening agents are also called baking powder. If you are baking sourdough - the leaven is leavening agent. But sometimes we need another batch (for pies, cookies, cakes, etc.). Ferment it to anything. Need namely baking powder. In most cases we use baking soda, vinegar, slaked. But there are some nuances. Baking soda is used in the preparation of cakes, cookies and other baked goods, giving it volume. Soda itself is not baking powder, it is necessary to extinguish it with vinegar, thus there is a complete breakdown of soda, and the taste of the product is improved. When quenching soda vinegar produces carbon dioxide, through which air and pastries becomes porous. Quicklime soda does not give the amount. But if you put too much ash, there is a specific taste and odor. Even if you put not a lot, and how much is required - all one flavor there .