Baking powder is a dry chemical used in cooking, mainly baking. Traditional baking powder was composed of a mixture of tartaric acid and bicarbonate of soda (baking soda), a quantity of flour usually being added to reduce the strength ^[1]. Tartaric acid is a white crystalline Organic acid. It occurs naturally in many plants particularly Grapes Bananas and Tamarinds and is Sodium bicarbonate or sodium hydrogen carbonate is the Chemical compound with the formula NaHCO3 Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability When dissolved in water the acid and bicarbonate react and emit carbon dioxide gas which expands, producing bubbles to leaven the mixture. Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended

Contents 1 Modern baking powders 2 Usage 3 Substituting in recipes 4 Controversy 5 References 6 External Links

Modern baking powders

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. Acid salts are a class of salts formed when a dibasic or tribasic Acid has been neutralized to some degree Baking powders that contain only the low-temperature acid salts are called single acting. Acid salts are a class of salts formed when a dibasic or tribasic Acid has been neutralized to some degree 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. Acid salts are a class of salts formed when a dibasic or tribasic Acid has been neutralized to some degree Cream of tartar redirects here --> Potassium bitartrate, also known as potassium hydrogen tartrate Calcium phosphate is the name given to a family of Minerals containing Calcium Ions (Ca2+ together with orthophosphates (PO43- A citrate can refer either to the Conjugate base of Citric acid, (C3H5O(COO33&minus or to the Esters of citric High-temperature acid salts are usually aluminium salts, such as calcium aluminium phosphate. WikipediaNaming Calcium aluminium phosphate is the name given to a Mineral containing Calcium (Ca2+ and Aluminium (Al3+ Ions with They can be found not only in many baking powders, but also in many non-dairy coffee creamers. Non-dairy creamers are substances which are intended to substitutes for Milk or Cream as an additive for Coffee, or other beverages they do not contain Excess aluminium in the diet may be detrimental to human health^[2], and baking powders are available without it for people who are concerned and those sensitive to the taste. However, many commercial products, such as muffin mixes and bakery goods, may contain aluminum-based leavening agents.

While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird. Alfred Bird (1811 – 15 December 1878) was a British food manufacturer and chemist 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. Eben Norton Horsford ( 27 July 1818 &ndash 1 January 1893) was an American scientist who is best known for his invention of Justus von Liebig ( May 12, 1803 &ndash April 18, 1873) was a German Chemist Sir Benjamin Thompson, Count Rumford (in German: de Reichsgraf von Rumford FRS ( 26 March 1753 – 21 August 1814 August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. Dr August Oetker ( January 6, 1862 &ndash January 10, 1918) was born in Obernkirchen, Germany and died in Bielefeld 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 was discovered in Ireland.

In 2006 the development of Rumford Baking Powder was designated an ACS National Historical Chemical Landmark in recognition of its significance for making baking easier, quicker, and more reliable. The ACS National Historic Chemical Landmarks Program was launched by the American Chemical Society in 1992 and has recognized 60 landmarks to date "^[3]

Usage

Baking powder is most often found in quick breads like pancakes, waffles, and muffins. A quick bread is a type of Bread which is Leavened with chemical leaveners such as Baking powder, Sodium bicarbonate, or Cream of tartar Pancakes are a type of Flatbread prepared from a sweet batter that is cooked on a hot Griddle or in a Frying pan. A waffle is a light batter cake cooked in a Waffle iron patterned to give a distinctive and characteristic shape A muffin is somewhat like a small Cake, and though it does resemble a Cupcake in that they both have cylindrical bases and rounded conical tops they usually Generally, one teaspoon (5ml) of baking powder is used to raise a mixture of one cup (200-250ml) of flour, one cup of liquid, and one egg. A teaspoon is a small Spoon, or a spoon used in measuring commonly used to stir the contents of a cup of Tea or Coffee. A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended The cup is a unit of measurement for volume used in cooking to measure bulk foods such as Granulated sugar (dry measurement and liquids ( Fluid measurement However, if the mixture is acidic, baking powder's additional acids will remain unconsumed in the chemical reaction and often lend an unpleasant chemical taste to food. High acidity can be caused by ingredients like buttermilk, lemon, yoghurt, citrus, or honey. Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste The lemon ( Citrus × limon) is a hybrid in cultivated wild plants Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Citrus is a common term and Genus of Flowering plants in the family Rutaceae, originating in tropical and subtropical southeast regions of Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the When excessive acidity is present, some of the baking powder is replaced with baking soda. Sodium bicarbonate or sodium hydrogen carbonate is the Chemical compound with the formula NaHCO3 For example, one cup of flour, one egg, and one cup of buttermilk requires only ½ teaspoon of baking powder -- the remaining leavening is caused by buttermilk acids reacting with ¼ teaspoon of baking soda.

Substituting in recipes

Baking powder is generally just baking soda mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder. Sodium bicarbonate or sodium hydrogen carbonate is the Chemical compound with the formula NaHCO3 The most common suggestion is to use two parts cream of tartar with one part baking soda. Cream of tartar redirects here --> Potassium bitartrate, also known as potassium hydrogen tartrate Vinegar (dilute ethanoic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar. Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Where a recipe already uses buttermilk or yoghurt, baking soda can be used without cream of tartar (or with less). Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda.

During World War II, Byron H. Smith, a creative inventor in Bangor, Maine, created a substitute product for American housewives, who were unable to obtain baking powder, cream of tartar or baking soda due to war food shortages. Named "Bakewell", a mixture of sodium pyrophosphate and corn starch, the product is still part of regional culinary history. When combined with baking soda, it is essentially the same as any single-acting baking powder, the only difference being that the acid is sodium pyrophosphate.

Controversy

The use of aluminum compounds as food additives is a source of concern, given the scientific data regarding the safety of aluminum in the diet. High levels of aluminum have been found in the brain tissue of people who suffered from neurological conditions such as Alzheimer's disease. While the use of aluminum pans for frying has become less common due to this concern, aluminum is still being added to the diet via baking powder, aluminum cookie sheets, and other conduits.

References

External Links

• WHO Food Additive Series No. 12
• Aluminum and health

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