What is baking powder?!
What is baking powder?
Answers:
powder used in baking
added to flour to mke dough rise bicarb.
I'ts a rising agent designed to help your baking swell and be fluffy. I'ts bicarbonate of soda.
Some people get baking powder and baking soda mixed up.
Baking powder is for use in cakes n stuff to help them rise and get air into them.
Baking soda im not sure but i think some people use it on there teeth!
what is it not
a levening agent
Baking powder is a dry chemical leavening agent used in baking and deodorizing. 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 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. Many recipes call for a process called creaming, where butter and sugar are beaten together to introduce tiny seed bubbles which the leavening gas will further expand.
Common low-temperature acid salts include cream of tartar, calcium phosphate, and citrate. High-temperature acid salts are usually aluminium salts, such as calcium aluminum phosphate. They can be found not only in many baking powders, but also in many non-dairy coffee creamers. Excess aluminium in the diet may be detrimental to human health[1], and so baking powders are available without it for people who are concerned and those sensitive to the taste.
While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird. Eben Norton Horsford, a student of Justus von Liebig, who began his studies on baking powder in 1856, eventually developed a variety he named in honor of Count Rumford. August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he created in 1891 is still sold as Backin in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903
it's a cooking agent...
spysrus
Baking Powder and Baking Soda (Bicarbonate)
oth baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.
Calcium Bicarbonate, or Bi-carbonated Soda
It's a white powder used in baking. It is used in combination with flour and is a rising agent.
Baking powder is a dry chemical leavening agent used in baking and deodorizing. 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 dioxide gas, which expands existing bubbles to leaven the mixture.
Baking powder is a versatile raising agent for baking cakes, scones, pastry and puddings. It contains wheat flour, raising agents: Disodium diphosphate, sodium hydrogen carbonate and is suitable for vegetarians.
things used when cooking
powder used in baking. it also helps to make foods fresh and last longer.
add it to a jar of vinegar and find out!!
baking powder. duhh.
Baking powder is sodium bicarbonate, it is used in baking and frying of dough, in order to make the ingredient rise and soft.
I believe it is sodium bicarbonate. I am not a chemist, but I will give you some health advice; use Rumford baking powder. Why? Because it is aluminum-free. All other baking powders have aluminum in them. Yes, aluminum. Now who wants to eat aluminum? Not only that, but this kind works way better in baking foods anyway.
Actually, all of you are wrong. Baking powder is actually bleached gun powder that has had the flamable agent removed.
It allows food to be cooked perfectly...mainly used in all types of cooking containing flour
Put simply baking powder is a mixture of baking soda (sodium bicarbonate) and at least one acid ingredient (usually cream of tarter). The reaction between the two when they are mixed with a liquid causes baked goods to rise.
bicarbonate of soda
great question