Baking powder is a compound leavening agent. It is a white powder made of soda powder with acidic materials and corn flour as a filler. It is also called foaming powder and baking powder. Baking powder is a rapid leavening agent, mainly used for rapid fermentation of food products. It is used in a larger amount when making cakes, cakes, steamed buns, steamed buns, shortbreads, breads and other foods.
Classification: According to the different reaction speed, it is divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder.
Principle: Baking powder is a white powder composed of baking soda and other acidic materials, and corn flour as a filler. Baking powder reacts when it comes into contact with water, acidic and alkaline powders are dissolved in water at the same time, some of them will start to release carbon dioxide (CO₂), and at the same time, during the baking and heating process, more gas will be released, and these gases will Make the product to achieve the effect of expansion and softness. The fast-reacting baking powder starts to work when it dissolves in water, while the slow-reacting baking powder starts to work during the heating process of baking. Among them, “Dual Reaction Baking Powder” has both fast and slow reactions. characteristic. Generally, the baking powder purchased in the market is “dual reaction baking powder”.
Although baking powder contains soda powder, it is precisely tested by adding acidic powder (such as cream of tartar) to balance its pH. Therefore, basically, although soda powder is an alkaline substance, the commercially available baking powder is not. It is a neutral powder, so baking soda and baking powder cannot be replaced arbitrarily.
As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder and prevent them from reacting prematurely. Baking powder should also try to avoid moisture and premature failure during storage.
Detection method: Baking powder is a compound leavening agent, also known as foaming powder and baking powder. It is mainly used as a quick leavening agent for flour products. Some sweet and edible baking powder is a kind of rapid leavening agent, mainly used for rapid fermentation of food products. In the production of cakes, cakes, buns, steamed buns, shortbread, bread and other foods. GB 1886.245-2016 “National Food Safety Standard Food Additives Compounding Leavening Agent”
Dosage: First, mix the flour (or other grain powders) to be prepared according to the ratio of 2-3% baking powder (excessive addition of baking powder will cause the food to taste bitter), then put in an appropriate amount of warm or cold water to knead or stir, give a certain amount of After the fermentation time, it can be steamed, baked, roasted, fried and other methods to make all kinds of buns.
Remember not to add too much baking powder to the right amount, it will be bitter if you put too much.
Effect evaluation: One of the formulas: potassium alum 46% (scientific name: potassium aluminum sulfate dodecahydrate (Alum), also known as: alum, alum, potassium alum, potassium aluminum alum), sodium bicarbonate, calcium carbonate, starch, sodium saccharin 0.3%, Vanillin.
Aluminum-free formula: disodium dihydrogen pyrophosphate 38% + sodium bicarbonate 32% + starch 15% + calcium dihydrogen phosphate 5% + potassium hydrogen tartrate 5% + calcium carbonate 5%.
Scope of application: It can be used for the rapid production of bread, cakes and biscuits.
How to use: First mix baking powder and dry flour (dry flour), then add an appropriate amount of water at about 30°C and stir to steam and bake.
Dosage: According to the provisions of GB2760, use it in moderation according to production needs (Formula 2: ≤2%).
Shelf life: Under moisture-proof, cool and airtight conditions, the general shelf life is 12 months, and some may be 3 months or 5 months, and formula 2 can reach 2 years.
Excessive consumption of potassium alum in the ingredients will have a certain toxic effect on the human body. It has been proved by medicine that it is not suitable for long-term consumption, otherwise it will lead to osteoporosis, anemia, and even affect the development of nerve cells. and cause senile dementia. It is often used as an additive in the production of fried dough sticks, vermicelli, rice noodles and other foods.
There are various formulations of baking powder, and there are many alum-free formulation products on the market, such as disodium dihydrogen pyrophosphate, gluconolactone, etc. instead of alum as the sour agent of baking powder.