8 Facts about Baking Powder

Sunday, May 3rd 2015. | Culinary

Facts about Baking Powder present the interesting information about a leavening agent mostly used in the baked goods such as cookies, bread and cakes. By using baking powder, the volume of the baked goods will be increased. It can create softer and lighter texture on the bread. The baking powder is made by combining bicarbonate or carbonate with weak acid. Here are other amazing facts about baking powder:

Facts about Baking Powder 1: how does baking powder work?

The acid based reaction will be promoted when the dough or batter is mixed with baking powder. It will release the carbon dioxide. The mixture will be expanded in volume due to the bubble produced by the carbon dioxide.

Facts about Baking Powder 2: the favorable agent

Baking powder is more favorable when the bakers do not want to present any fermentation. Therefore, some bakers prefer to have it. When the batter or dough has low level of elastic structure, the bakers will use baking powder.

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Facts about Baking Powder 3: the quick bread

The quick bread is used to call the bread created by chemical leavening. The baking powder encourages the acid based reaction which can release the carbon dioxide in faster rate.

Facts about Baking Powder 4: the fast or slow acid

The fast acting or slow acting of acid inside the baking powder is determined by the mixture. If you select the baking powder with slow acting acid, it will not react until you place the mixture inside the oven for heating. If you choose the fast acting acid, it will react in a wet mixture when you keep it inside the room temperature. Find out facts about baking soda here.

Baking Powder Facts

Facts about Baking Powder 5: the type of baking powder

The baking powder can contain either only a single acting acid in slow acting or fast acting. But you can also get the baking powder which contains both slow and fast acting acid.

Facts about Baking Powder 6: the popularity of baking powder

The most popular baking powder is the one with double acting type. It works when the mixture is cold and hot. Find out facts about baker yeast here.

Facts about Baking Powder

Facts about Baking Powder 7: the early leavening agent

In the past, people used cream of tartar, lemon juice, vinegar, and sour milk to activate the baking soda.

Facts about Baking Powder 8: Alfred Bird

In the first half of 19th century, baking powder had been widely sold in the market. In 1843, Alfred Bird discovered the modern variant of baking powder.