Food baking powder it is accepted to call special substance which is used for giving to some products of splendor and friability. Most often this ingredient is applied to production of different types of the test.
It is known that baking powder increases the volume of test products due to release of special gas. Usually it is about carbon dioxide. Baking powder is added to dough or flour. Chemical baking powder considerably differs from ordinary yeast. The first can work in the test with the high content of sugar, raisin or nuts. At the same time it won't be required to maintain special temperature.
Usually distinguish individual baking powder and special baking powders. Chemical compounds which in the course of heating form carbon dioxide belong to individual baking powder. Often as baking powder ammonium phosphates can be applied. As for baking powders, they usually consist of three components, one of which is the carrier of carbon dioxide. Gas is emitted from baking powder as a result of strong heating and moisture.
It is possible to carry baker's yeast to other types of baking powder. These are mushrooms which are capable to emit carbon dioxide in dough at fermentation. Yeast differs from other baking powder and the fact that they will manufacture the substances affecting taste of products. Chemical baking powder is especially demanded when baking bezdrozhzhevy bread, cakes and some other confectionery.
Baking soda is independent baking powder. At a temperature of sixty degrees it breaks up to water, carbon dioxide and a carbonate of sodium. By the way, soda actively emits carbon dioxide in interaction with acids. Usually dough has absolutely weak acidity which is caused by a dairy products. So for strengthening of the specific loosening effect flour is very often mixed with citric acid or add wine acid to liquid. Unlike baking soda the ammonium carbonate completely breaks up to the components containing gas. At the same time it isn't formed any mineral salts and the taste of pastries doesn't change. So it is recommended to be used in a mild dosage. The carbonate of ammonium has a truth also such shortcoming as instability at long-term storage. This baking powder is a part of various powders for pastries. Besides, baking powder can be prepared independently. Especially actively baking powder is applied at production of a bakery and flour goods, pies, fancy bread and other home-made pastries.