Description
Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.
How much to use
one teaspoon (5 g or 1/6 oz) of baking powder is used to raise a mixture of one cup (120 g or 4oz) of flour, one cup of liquid, and one egg.
Commonly used bases and acids
Baking powder is made with two main components an acid and a base, when they are hydrated an acid - base reaction occurs releasing CO2. The most commonly used acid and bases for baking powders are:
Bases
-Sodium bicarbonate
-Ammonium bicarbonate
-Potassium bicarbonate
Acids
-Potassium acid tartrate (cream of tartar)
-Monocalcium phosphate (MCP)
-Sodium acid pyrophosphate (SAPP)
-Sodium aluminum phosphate (SALP)
-Dicalcium phosphate dihydrate
-Sodium aluminum sulfate
-Glucono delta-lactone (GDL)
-Fumaric acid
-Dimagnesium phosphate (DMP)
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