Baking Powder is an important ingredient for baking

In the manufacture of various confectionery and bakery products, one or another baking powder is almost always used for the dough. Thanks to it, the baking becomes more airy, easier to bake and has a better consistency.

What is a baking powder for a dough? This name has substances that, when added to different food products, give them splendor and friability. There are a number of different chemical and biological compounds that are used in this capacity. Baking powder for the dough, the composition of which is fairly simple, can be purchased at any store. It is used for baking without the specific taste of soda. There are several types of such substances, called "baking powders".

A variety of chemical disintegrants are used in confectionery and bakery products: ammonium carbonate, a mixture of sodium hydrogen carbonate with sodium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, sodium carbonate, pyrophosphates, potassium carbonate, orthophosphates, potassium hydrogen carbonate, tartarate (mixture of potassium bitartrate and tartrate Potassium).

Ammonium carbonate is a dough cracker, which is most widely used for the preparation of various dough products. This substance is the main component of almost all baking powder. It completely decomposes into gaseous components, leaving no mineral salts and without affecting the taste of baking. That is why it is so popular among confectioners. This substance can be used in an inaccurate dosage, since in any case it completely decomposes, releasing a large number of gases. Ammonium carbonate has only one significant drawback - it is unstable in air, especially with long storage, so the chemical baking powder should be stored in a well-clogged glass, earthenware or tin container.

To biological test disintegrators are: starter cultures (containing lactic acid bacteria) and baker's yeast (fungi that can release carbon dioxide into the dough). These substances cause fermentation in the test, which promotes loosening. Although bread sourdough is also a baking powder for dough, but it is not suitable for making cookies, pies, cakes. Biological substances are used for baking bread and bakery products.

Soda, slaked with vinegar - an effective baking powder. This procedure is carried out for the complete decomposition of soda and improving the taste of the confectionery product. In the process of extinction carbon dioxide is released, and when it is added to the dough, the baking becomes porous and airy. Soda is used to make biscuits, cakes, pastries and other baked goods to give it volume. Experienced confectioners extinguish it in this way: the flour is mixed with soda, and the vinegar is added to the liquid, which is introduced into the flour (sour cream, kefir, cream). When you mix all the ingredients, carbon dioxide will remain inside the dough. The main condition for obtaining good baking in this case is that such dough should be baked immediately. Well extinguish soda and ordinary fermented milk products (whey, kefir, yogurt, sour cream).

Often used and such a composition of baking powder for the test: citric acid, soda, flour or starch. Such a composition of the ingredients prevents premature quenching reaction. This baking powder is not dissolved, but mixed with flour, and then added to the dough. The quenching reaction in this case occurs only at the time of baking. This dough can be left for a while, without baking.

Among the natural products used to loosen the dough, it should be noted such: agar-agar; Fats mixed with sugar; gelatin; Carrageenan; egg white; pectin; cream.

In the industrial production of food products, disintegrating gases are often used. These include: carbon dioxide gas, nitrous oxide. Often, steam and ordinary air are used for this purpose. This method of loosening the dough is used only in the industrial production of products.