What is the primary function of baking powder?

The primary function of baking powder is to act as a leavening agent. In baking, leavening agents are critical because they produce carbon dioxide gas when they interact with moisture and heat during the baking process. This gas forms bubbles in the batter or dough, causing it to rise and become light and porous. This reaction creates the desired texture and volume in baked goods such as cakes, muffins, and bread.

Baking powder is typically composed of an acid (often cream of tartar) and an alkaline component (such as baking soda), along with a moisture-absorbing agent like corn starch. When activated by liquid and heat, the acid and alkaline components react to release carbon dioxide. This is what makes baked treats fluffy rather than dense.

The other options reflect functions that are not the primary role of baking powder. While flavor is certainly important in baked goods, baking powder does not primarily serve that purpose. Enhancing color in baked items is usually the result of the Maillard reaction or caramelization, not the direct effect of baking powder. Increasing shelf life is typically achieved through other means, such as using preservatives or specific storage techniques, rather than through the use of baking powder.