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How Baking Powder Works
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by: http://whatscookingamerica.net
 

How Baking Powder Works:

Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch). It has the action of yeast but it acts much more quickly. It's used in batters where there is no acid present. such as many baked goods: cookies, cakes, pastries, pies, quick bread, etc. 

It makes these types of food products voluminous by allowing gas formation when an acid comes into contact with it and/or when it's heated. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity.
 

Types of Baking Powder:

Double-Acting Baking Powders vs. Single-Acting Baking Powders

Most baking powders are double-acting, which means they the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale.

Food Chemistry Rule in Using Baking Powder

When creating a recipes, the food chemistry rule is 1 to 1 1/4 teaspoons of baking powder per 1 cup flour. If too much baking powder is used in your recipe, this produces big bubbles that run into each other, rise to the surface and pop. There goes the leavening, and the result is that the muffins, cakes or quick breads become heavy or sunken.

Article Resource: http://whatscookingamerica.net/Q-A/BakingPowder.htm

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May 26, 2017

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