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Topic: Baking powder

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In the News (Tue 23 Jul 19)

  Baking powder - Wikipedia, the free encyclopedia
Baking powder is a dry chemical leavening agent used in baking.
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.
While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird.
en.wikipedia.org /wiki/Baking_powder   (430 words)

 Baking - Wikipedia, the free encyclopedia
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven.
Breads, desserts, and meat (see also roasting) are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches.
Over time baked goods become hard in a process known as going stale, this is not primarily due to moisture being lost from the baked products but a reorganization of the way in which the water and starch are associated over time, a process similar to recrystallization.
en.wikipedia.org /wiki/Baking   (344 words)

 Cookbook:Baking Powder - Wikibooks
Baking powder is a leavening agent composed of baking soda and one or more acidic salts, such as tartaric acid (cream of tartar) or dicalcium phosphate dihydrate.
Baking powder is used in recipes where the pH is 7, or neutral, and pure baking soda would fail to produce bubbles.
Most baking powders are double action baking powder, which means they have two or more acids in them, one to react and create the carbon dioxide at room temperature, and one that will not react to create the bubbles until the temperature is elevated, in the oven.
en.wikibooks.org /wiki/Cookbook:Baking_powder   (139 words)

Baking soda and/or baking powder are added to batters for leavening; i.e., in order to produce the gas that make cakes, muffins, and quick breads rise.
Baking powder is a combination of baking soda plus a few other things, most importantly a dry acid.
The phosphate and tartrate baking powders react rapidly at room temperature to release the leavening gas, which means that the batter has to be cooked quickly after the liquid ingredients have been added.
users.rcn.com /sue.interport/food/bakgsoda.html   (1110 words)

 Baking Powder and Baking Soda - joyofbaking.com
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.
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.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder.
www.joyofbaking.com /bakingsoda.html   (781 words)

 Baking Powder - Glossary from Hormel Foods
Baking powder is added to doughs and batters, becoming activated when it is mixed with liquid and continues to react when heated.
Baking powder is used in recipes that contain no other acidic ingredients, so that the addition of an acidic ingredient helps to create a balance in the chemical processes that occur during mixing and baking.
Baking powder should be kept in a cool dry area and can be stored for approximately 1 year before needing to be replaced.
www.hormel.com /kitchen/glossary.asp?id=32995&catitemid=   (225 words)

 Substituting baking powder for baking soda
Baking soda is four times as strong as baking powder — so if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift.
Baking powder is made of baking soda and exactly the right amount of acid to react with the soda (it also includes corn starch to keep the ingredients from prematurely reacting in the privacy of their container).
Substituting for a lack of baking powder is very easy: 1/4 teaspoon of baking soda plus 1/2 teaspoon cream of tartar (ignoring the cornstarch) for each teaspoon of baking powder required.
www.ochef.com /364.htm   (242 words)

 Baking Powder
"Baking powder is the leavening agent produced by the mixing of an acid reacting material and sodium bicarbonate with or without starch or flour.
It is a by-product in the manufacture of "sal soda," also known as "washing soda." When sodium bicarbonate is combined with acid re-acting materials, such as cream of tartar, acid phosphate, or sodium alum, and moistened, it Produces carbon dioxide, the same gas as s produced by yeast fermentation.
While some manufacturers claim that their baking powders do not deteriorate with age, it is a fact that most baking powders do lose some of their strength in time, especially during periods of the year when there is a great deal of moisture in the air.
www.oldandsold.com /articles06/groceries-1.shtml   (493 words)

 Torgo - Baking Powder Submarines & Baking Soda Submarines
Baking powder (not baking soda) is placed into a small compartment, and when placed in water the sub begins to dive & surface.
Baking powder is made up of sodium bicarbonate (baking soda), and cream of tartar (an acid).
Baking powder is basically a blend of acid (most commonly calcium acid phosphate or cream of tartar) and baking soda (alkali - sodium bicarbonate), creating carbon dioxide bubbles when both moistened and heated.
www.torgo.org /bpsubs   (1983 words)

 Having Their Differences - Baking Soda and Baking Powder   (Site not responding. Last check: 2007-10-07)
As their name suggests the “Single” implies that the Baking Powder rises only once (when your cake is baking in the oven) and the “Double” implies that it rises twice (the first time when mixing your ingredients together and the second time as it bakes).
Single Acting Baking Powder is usually made of Sodium Bicarbonate and an acid such as Cream of Tartar, Calcium Acid Phosphate, Sodium Aluminum Sulfate, or a combination of the three.
Double-acting baking powder, is made up of Sodium Bicarbonate, Sodium Aluminum Sulfate, Calcium Acid Phosphate, and a drying agent such as Cornstarch(the drying agent is there to prevent a “explosion” effect in the can).
www.suite101.com /article.cfm/cake_decorating/63480   (488 words)

 Baking powder (from baking) --  Encyclopædia Britannica   (Site not responding. Last check: 2007-10-07)
Instead of adding soda and leavening acids separately, most commercial bakeries and domestic bakers use baking powder, a mixture of soda and acids in appropriate amounts and with such added diluents as starch, simplifying measuring and improving stability.
In some cases the powder method is more economical, as in fashioning small metal parts such as gears for small machines, in which casting would involve considerable machining and scrap loss.
For years, particularly in Western nations, the baking of fresh, hot homemade bread was a tradition in many families.
www.britannica.com /eb/article-50175?tocId=50175   (704 words)

 pantry_chocolate_types   (Site not responding. Last check: 2007-10-07)
Cocoa powder is sold plain or mixed with other ingredients such as milk powder and sugar, forming an hot cocoa mix.
Neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless their are other acidic ingredients in sufficient quantities used.
Baking chocolate contains cocoa butter (15 grams fat per ounce of unsweetened chocolate) which gives creaminess and richness to a recipe, while cocoa powder has less (1 ounce has 3 grams of fat), usually resulting in a drier recipe, but with a deeper chocolate color.
www.baking911.com /pantry_chocolate_types.htm   (4672 words)

 Howstuffworks "What is baking powder and how does it work?"
For example, baking soda (a base), cream of tartar (an acid) and corn starch (the filler) are three common ingredients.
If you want to prove to yourself that this is how baking powder works, simply try mixing a teaspoon of baking powder into a cup of hot water.
Baking powder is instant, so you can mix up a batch of biscuits and eat them 15 minutes later.
science.howstuffworks.com /question57.htm   (425 words)

 Baking Soda/Powder, Herbs & Spices
Baking powder is a combination of an acid and an alkali with starch added to keep the other two ingredients stable and dry.
Almost all baking powder now on the market is double acting, meaning it has one acid that bubbles at room temperature and another acid which only reacts at oven temperatures.
It is used in baking to leaven bread and other baked or fried foods and does so in the same manner as baking powder.
waltonfeed.com /grain/faqs/iif1.html   (676 words)

 Halfbakery: Tinted Baking Powder
Baking powder gets lumpy; these lumps are hard to see when being sifted or stirred into pale flour, but make brown bitter spots in the baked goods.
Tinted Baking Powder is visible against anything at least as pale as rye flour, so you can see spots and streaks in the dry ingredients.
We never had a sifter, so although i baked all sorts of things (up to and including angel food cake) i rarely went to the trouble of sifting ingredients through a sieve--just whisked for a reallly long time.
www.halfbakery.com /idea/Tinted_20Baking_20Powder   (482 words)

 Rumford Baking Powder - Premium Double Acting Kosher Leavening Agent
Rumford Baking Powder is one of the three leading baking powders in the United States today.
Rumford may be used in the exact quantities called for in your favorite recipes and is an all phosphate baking powder which is your assurance against after-taste and other harmful ingredients.
Rumford Baking Powder leavening agent is a fine quality New England product that is designed to give dependable, high-quality leavening of many baked goods in the home kitchen, bakeries, restaurants and institutions.
www.yankeegrocery.com /rumford_baking.html   (1337 words)

A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch).
When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise.
Single-acting tartrate and phosphate baking powders (hard to find in most American markets because of the popularity of double-acting baking powder) release their gases as soon as they're moistened.
web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,235,00.html   (182 words)

 baking powder - Hutchinson encyclopedia article about baking powder   (Site not responding. Last check: 2007-10-07)
Mixture of bicarbonate of soda, an acidic compound, and a nonreactive filler (usually starch or calcium sulphate), used in baking as a raising agent.
I don't like to be suspicious or talk scandal, but sometimes I think the Jumbles have too much baking powder in them.
This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional.
encyclopedia.farlex.com /baking+powder   (203 words)

 Baking soda experiments
The information on the previous page about baking soda and baking powder, while coming from an authoritative source, was still knowledge too easily gained from a textbook.
I dissolved 1/2 tsp baking soda in a glass of water and 1/2 tsp Davis Double Acting Baking Powder in another glass of water.
One experiment that I should do is to compare the amount of gas released from baking powder solutions, one of which having had sufficient acid added to discharge all of the bicarbonate and the second solution without added acid.
users.rcn.com /sue.interport/food/sodaexpt.html   (642 words)

 Baking Powder
Baking powder is a leavening agent used to help baked goods and quick breads rise.
So for 1 teaspoon of baking powder, combine ½ teaspoon cream of tartar + ¼ teaspoon baking soda + ¼ teaspoon cornstarch.
You can test the activity of your baking powder by pouring 4 to 5 tablespoons of boiling water over 1½ teaspoons of baking powder.
www.dvo.com /recipe_pages/deluxe/Baking_Powder.html   (328 words)

 [No title]   (Site not responding. Last check: 2007-10-07)
Date: Thu, 01 Dec 94 12:47:55 EST From: Redcz@aol.com Homemade Baking Powder (single acting) 2 measure cream of tarter 1 measure baking soda Mix together and use immediately.
Oh, one more thing, to check and see if the baking powder in your pantry is still active, stir 1 teaspoon into one-third cup hot water.
Homemade baking powder starts to fizz and release carbon dioxide the minute it is added to liquid, it is very important that the oven be preheated and baking pans be ready before mixing batter.
www.fatfree.com /recipes/condiments/baking-powder   (199 words)

 Rumford Baking Powder
Rumford Baking Powder is equal to double acting baking powders and is fast acting.
The reason most baking powders use bitter tasting sodium aluminum sulfate (which Rumford doesn't have) is because this element delays to a minimum the reaction between the water and the powder until it goes into the oven.
Rumford only guarantees their baking powder for 24 months but they acknowledge in many instances it will test good well past this time.
waltonfeed.com /rumford.html   (880 words)

 Aki's Kitchen - Advice: My Favourite Baking Powder
There are many brands of baking powder available to us, but not all are the same.
It only takes a few teaspoons of a poor quality baking powder to alter your favourite food that you so greatly had invested time, effort and money in making; therefore use the most effective baking powder to your advantage.
My favourite baking powders, in my humble opinion, are brands C and B, because of the additional chemicals that are used.
www.akiskitchen.ca /advice/baking_powder/favourite_bakingpowder.html   (896 words)

 The Food Timeline--history notes: ambrosia to corn bread
Modern baking powder still uses these substances, but some of the cream of tartar (or tartaric acid) is replaced with a slower acting substance such as acid sodium pyrophosphate.
"Baking powder: A combination of sodium bicarbonate and acid salt salt that became popular in the 1850s as a leavening agent in baking what came to be called quick bread, lightnin' bread, or aerated bread.
In 1889 William M. Wright developed a double-acting baking powder whose leavening action began in the dough and repeated in the oven.
www.foodtimeline.org /foodfaq.html   (15397 words)

 Baking Powder   (Site not responding. Last check: 2007-10-07)
Hot soda biscuits are often spread with butter, and eaten as a choice diet; but the enfeebled digestive organs cannot but feel the abuse placed upon them.
The use of soda or baking powder in breadmaking is harmful and unnecessary.
Gems should be thoroughly baked in a well-heated oven, with a steady fire.
www.nisbett.com /egw/subjects/bakingso.htm   (236 words)

With fall comes the start of the baking season.
Always start your baking season with a pantry full of fresh ingredients.
If your baking powder can has been open in the cabinet since last season, you might want to replace it before beginning your holiday baking.
www.clabbergirl.com   (46 words)

 Rumford Ener-G Baking Powder whole wheat recipes food
There are four types of commercial baking powder that I know of.
If you use a phosphate based or calcium carbonate baking powder, you will need to add extra powder When I use Rumford, I usually increase the baking powder by 50 - 100%.
Rumford is made from calcium acid phosphate, baking soda, and corn starch.
www.shire.net /mormon/baking.html   (273 words)

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