An ingredient such as baking powder can be found in many baking recipes. Baking powder, or baking powder, is used to improve the properties of the dough and the quality of baked goods.
What is baking powder
Bakery powder appeared in the 20th century. There is a version that it was invented in 1843 by the British Alfred Bird.
In 1903 the German pharmacist August Otcher received a patent for the production of baking powder (soda + rice flour + tartar + ammonium carbonate). He subsequently founded Dr. Oetker, and now their powder is sold in many supermarkets around the world. The most widespread baking powder is in Europe and North America.
Baking powder is made up of equal parts baking soda and citric acid. Its action is caused by a chemical reaction in which carbon dioxide is released, which forms bubbles and evenly "raises" the dough, giving the baked goods fluffiness and friability.
Baking dough is sold in almost all major stores, but if you wish, you can make it at home. For this you will need:
- 1 part baking soda;
- 1 part citric acid;
- 1 part of a mixture of flour, starch and powdered sugar.
The ingredients must be thoroughly mixed and stored in a dry glass container.
How to use baking powder
Baking powder is used in the production of various cookies, eclairs, muffins, biscuit rolls and other confectionery and bakery products. It is recommended to first mix it with flour, then sift, and then add it to the dough. Manufacturers on the packaging usually indicate the required ratio of baking powder and flour. Remember to mix these two ingredients only dry.
There are many benefits to using baking powder. It does not impart a specific aftertaste and odor, provides quick and good rise of the dough and improves the appearance of the finished product. When stirring evenly, the baked goods will have the correct uniform consistency. In addition, the use of baking powder affects the color of the product, greatly facilitates the cooking process and improves the quality of baked goods.
When buying baking powder, pay attention to the packaging. It is better that it be made of plastic, foil or waterproof paper. Baking powder, which comes in plain paper bags, is not as reliable and can get damaged in transit. It is not worth purchasing a large amount of powder, as it loses its strength over time.
