What is the history of the baking powder?
baking powder is such a ubiquitous baking component that you may be surprised to find that this is a relatively recent invention in cooking anals; The first baking powder was introduced to the market in 1843. Like its close relative baking soda, baking powder acts as a chemical yeast, bubbling when it is moistened and produced by carbon dioxide, which lies food such as breads, cakes, biscuits, etc. Stages, and therefore many recipes require baking powder rather than baking soda to ensure that the finished product remains light and fluffy. The earliest evidence of some kind of baking powder comes in the form of potash (potassium carbonate), an alkaline substance that was derived from the ashes and used in ashes in the 1960s. Bakers realized that the addition of Potaš and other carbonates could drastically shorten the time of kneading bread. By the end of the 17th century, a hydrogen was discoveredSodium and Bakers' sodium and Bakers realized how useful it could be.
clean edible soda can be a bit unstable in recipes and difficult to control. In some cases, this may cause the recipe to be beautifully tension when it is wet and then collapses when it is dry. As a result, people have started adding other substances to their edible soda to make it easier to control, especially in large recipes. In 1843, British inventor Alfred Bird, formulated the first substance to recognize as a baking powder, and began to sell it and other companies quickly caught up with a trend.
Most of the baking powder is two action, which means that it releases carbon dioxide when it is moistened and again when exposed to heat, unlike baking soda, what is more reactive. As a water sprite, the baking powder is about one fourth as strong as the baking soda, creating a reaction that is easier to control. This is the reason whyIt is important not to confuse them, and if you need to perform substitution, do it carefully.
When the recipe requires baking powder and everything you have is edible soda, you need acid like Tartar cream to balance the reaction of baking soda. Use a Tartar cream of two parts to create the required amount of baking powder. If you only have baking powder and need baking soda, you can multiply the measurement four, but be ready for a strange taste!