Baking powder or otherwise known as baking soda, is an advanced version of baking soda, as it contains the acid needed for regular baking soda to have leavening ability. It also contains a small amount of starch that absorbs moisture. We use it for leavening (rising) the dough, mainly for sweet baked goods. It ensures uniform rising and a fluffy texture in sweets, cakes, and various other doughs. It is advantageous because it does not need to be dissolved in liquid, we can add it directly to the flour. This is why it is recommended in recipes that do not contain enough liquid ingredients. However, its action begins from the moment it comes into contact with the heat of the oven.