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| - Baking powder was an ingredient used in baking. One brand of baking powder was Clabber Girl. In 1957, Johnnies Market in Carbon Creek sold this brand of baking powder. It was among the items advertised for sale near their front entrance. (ENT: "Carbon Creek")
- Baking powder is a dry chemical leavening agent used in baking. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature acid salts are called single acting. Most recipes call for a mixing procedure that is designed to int
- Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and North American biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes[. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
- Baking powder includes baking soda and other ingredients. Baking soda is a base. Baking powder also includes an acid, usually cream of tartar (sometimes sodium aluminum sulfate), and a filler, usually corn starch. The "filler" may also help keep the baking powder good for longer by absorbing small amounts of liquid or humidity so the chemical reaction doesn't begin. A single action baking powder reacts to getting wet by producing carbon dioxide bubbles, which cause the dough to rise. A double acting baking powder also reacts to the head of baking.
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| abstract
| - Baking powder was an ingredient used in baking. One brand of baking powder was Clabber Girl. In 1957, Johnnies Market in Carbon Creek sold this brand of baking powder. It was among the items advertised for sale near their front entrance. (ENT: "Carbon Creek")
- Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and North American biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes[. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads. Most commercially-available baking powders are made up of an alkaline component (typically baking soda), one or more acid salts, and an inert starch (cornstarch in most cases, though potato starch may also be used). Baking soda is the source of the carbon dioxide, and the acid-base reaction is more accurately described as an acid-activated decomposition of baking soda, which can be generically represented as NaHCO3 + H+ → Na+ + CO2 + H2O The inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's alkaline and acidic components from reacting prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements. The acid in a baking powder can be either fast-acting or slow-acting. A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate). High-temperature acid salts include sodium aluminum sulfate, sodium aluminum phosphate, and sodium acid pyrophosphate.
- Baking powder is a dry chemical leavening agent used in baking. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature acid salts are called single acting. Most recipes call for a mixing procedure that is designed to introduce many tiny air bubbles, for example, "cream the butter and sugar", which the leavening gas from baking powder will expand. A leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking.
- Baking powder includes baking soda and other ingredients. Baking soda is a base. Baking powder also includes an acid, usually cream of tartar (sometimes sodium aluminum sulfate), and a filler, usually corn starch. The "filler" may also help keep the baking powder good for longer by absorbing small amounts of liquid or humidity so the chemical reaction doesn't begin. A single action baking powder reacts to getting wet by producing carbon dioxide bubbles, which cause the dough to rise. A double acting baking powder also reacts to the head of baking. Too much baking powder can make a recipe taste bitter. The baking soda or other ingredients can balance the baking powder and keep it from being bitter.
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