|Acidity(ml,0.1N NaOH 2.0g)
|Loss on drying
Baking powder is used instead of yeast for end-products where fermentation flavours would be undesirable, where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed the production of baked goods. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, bread made by chemical leavening is called quick bread. The introduction of baking powder was revolutionary in minimizing the time and labour required to make breadstuffs. It led to the creation of new types of cakes, cookies, biscuits, and other baked goods.
1. The role of baking powder is to shorten the fermentation time and make the dough fluffy. Used as a quick starter in food preparation.
2. Baking powder is a compound filler. It is often used to make cakes, steamed buns, steamed buns, bread, etc.
3. On the one hand, baking powder can make the dough fluffy, because its main working principle is acid-base neutralization, and it will react obviously when it meets warm water. Using it to mix the dough will make the dough fluffy quickly, which can make the food made from the dough soft and delicious.
On the other hand, shorten the fermentation time. People dilute the baking powder with warm water and mix it, which can make the flour ferment successfully in a short time. Baking powder also neutralizes the pH.