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That is why I want to delay the reaction until before the baking. Obviously I can't add the powder to ready dough from outside, so I want to push it in. Gluten does help keep the air inside the air pocket, but I think that if I insert a reasonable amount of baking powder, the bubble will burst...

Having wondered about a baking method that would allow me to use baking powder and yet store prepared doughs in fridge for a few days, I thought that what might work is the intravenous injection. I could either inject air before baking, or baking powder, or could put baking soda into the dough...