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Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. Baking powder, like baking soda, is a leavening agent, meaning it helps doughs and batters rise. But unlike baking soda, baking powder is a complete leavening agent. A double-acting baking powder will react and create gas bubbles twice: once when added to liquid, and again when exposed to heat.