Assertion: baking powder | /r/HasProperty | double-acting
Facets:
value: often
type: TEMPORAL
value: commonly
type: DEGREE
value: according to k-state research
type: OTHER
value: depending on the acids
type: OTHER
value: unlike baking soda
type: OTHER
Source sentences:
text: Unlike baking soda, baking powder is double-acting, which means it begins working when mixed and then gives off another burst of gas when heated.
text: BAKING POWDER, DOUBLE ACTING
text: Moreover, most baking powders are double-reacting.
text: According to K-State Research and Extension, baking powders are often double-acting agents.
text: You may notice that some baking powders (like the one described above) are called "double-acting.
text: Baking powder combines baking soda and an acid (or two acids if the baking powder is labelled as double acting).
text: Baking powder is often referred to as double acting.
text: (These separate reactions are why baking powder is referred to as "double-acting.")
text: Baking powders can be fast-acting, slow-acting, or double-acting, depending on the acids they contain.
text: Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages.
text: Double-acting: Most baking powders are double-acting, which means it reacts twice; one acid that dissolves when it comes in contact with water and a second acid that does not dissolve until it reaches a higher temperature.
text: Most baking powder in stores today is double-acting.
text: Most baking powders are commonly double-acting.
text: Most baking powders sold today are double-acting, meaning that they work once as they are added to wet ingredients and then leaven (make dough rise) again when popped in the oven and exposed to heat.
text: Most baking powders are "double-acting," meaning they produce an initial set of carbon dioxide bubbles upon mixing with a batter, and then a second set during the baking process.
text: Since the alkaline baking soda in baking soda will always immediately react with liquid, creating that initial lift in the batter, whether or not a baking powder is single-acting or double-acting depends on what type of acid is added.
text: Some baking powders are "double-acting" while others are "single-acting.
text: Most baking powder is "double-acting.
text: Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages.
text: Most baking powders are double-acting, meaning that they only release a small amount of gas during the mixing process when moistened, but release the majority of gas in the oven as the temperature of the dough increases.
text: BAKING POWDER, DOUBLE ACTING
text: Most baking powders on the market are “double acting,” meaning that some leavening occurs the minute the baking powder gets wet, and the rest of the leavening occurs when it is heated.
text: Most baking powders these days are also “double acting” which means that they actually contain two types of acids, one that reacts when it is hydrated and the other that reacts to the heat of the oven.