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How to tell the difference between baking powder, baking soda and baking powder

Click: Time:2018-03-07 00:00:00

1. Baking powder

Baking powder, also known as baking powder, or quick-rising powder, is suitable for making steamed buns, buns, cakes, biscuits, bread and fritters.

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 and dissolves in water. Some of them will start to release carbon dioxide. At the same time, in the process of baking and heating, they will release more gas, which will cause the product to expand. and soft effect. Baking powder can be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder according to the different reaction speed. 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. The dual-reaction baking powder has both fast and slow reaction characteristics of the baking powder. Generally, the baking powder purchased in the market is a double reaction baking powder.

Although baking powder has the composition of baking soda, it is precisely tested by adding acid powder to balance its pH. Therefore, although baking powder is an alkaline substance, the commercially available baking powder is a neutral powder. Therefore, baking powder 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.

2. Soda Powder

Baking soda, also known as "baking soda", "soda powder" or "heavy Cao", chemically called "sodium bicarbonate", is a kind of West Point leavening agent. It is a white alkaline powder that is easily soluble in water. It starts to work to release carbon dioxide when combined with water, reacts faster in acidic liquids, and releases gas faster as the ambient temperature increases.

After baking soda, sodium bicarbonate will remain, and if used too much, the finished product will have an alkaline taste. When baking soda and oil are directly mixed, saponification will also occur, and the strong soapy smell will affect the aroma and quality of the pastry, so be careful when using it. Baking soda is also often used as a neutralizer, such as in brownies. Chocolate is acidic, and when used in large quantities, the pastry will have a sour taste, so a small amount of baking soda can be used as a leavening agent and neutralize its acidity. At the same time, baking soda also has the effect of deepening the color of the chocolate, making it look darker and brighter .

Excessive baking soda added to the pastry, in addition to the above-mentioned damage to the flavor of the pastry or resulting in a strong alkaline taste, will cause people to have symptoms such as heart palpitations, tingling of the lips, and short-term loss of taste after eating.

3. Baking powder

Strictly speaking, this classification is not scientific, because baking powder does not specifically refer to a certain type of leavening agent, but a common name for leavening agents in general recipes, especially baking powder and yeast powder. The baking powder used in the production of cakes or biscuits refers to cake baking powder, that is, baking powder. It is used with low and medium flour. Mainly pastry. The baking powder for pasta mainly refers to yeast, such as bread making or steamed buns. It is used with more medium and high flour. The main function is to expand the gluten degree and increase the volume of the dough. Strong, mostly used for finished products that need to stir the dough until the gluten is formed. Therefore, when the recipe says "baking powder", it is necessary to judge the taste of the finished product and the category of the finished product, and then you can decide to use baking powder or yeast.


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