What is the main function of baking powder in baked goods?

Baking powder is primarily used as a leavening agent in baked goods. Its main function is to release carbon dioxide gas when it comes into contact with moisture and heat during the baking process. This gas forms bubbles that get trapped in the batter or dough, causing it to rise and become light and fluffy. The presence of a leavening agent is crucial in recipes where a light texture is desired, such as cakes, muffins, and some breads.

While flavor, moisture, and color are important aspects of baked goods, they are not the primary role of baking powder. Other ingredients, such as spices, fats, or eggs, typically contribute to flavor and moisture, while certain techniques or ingredients (like egg wash or caramelization) would enhance color. Therefore, recognizing the specific function of baking powder as a leavening agent is essential for successful baking.