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Why is starch added to commercial baking powder?
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baking
Bread baking in an oven.
Starch is added to commercial baking powder primarily to serve as a diluent and a buffer between the base (typically bicarbonate) and the acid components.12
By acting as a buffer, the starch prevents the base and acid from reacting prematurely while the powder is in storage. Additionally, the inclusion of starch simplifies the measuring process for bakers and improves the overall stability of the mixture.12