Such ingredient as baking powder can be met in many recipes on pastries. Baking powder, or baking powder is used for improvement of properties of the test and quality of pastries.
What is baking powder
Baking powder appeared in the 20th century. There is a version that it was invented in 1843 by British Alfred Bird.
In 1903 the German druggist Augustus Otker took out the patent for production of baking powder (soda + a rice flour + a wine stone + a baker's salt). Subsequently it founded the Dr. Oetker company, and now their powder is on sale in many supermarkets of the world. Baking powder received the greatest distribution in the countries of Europe and North America.
Baking powder consists of equal parts of soda and citric acid. Its action is caused by chemical reaction at which carbon dioxide which forms bubbles is emitted and evenly "lifts" dough, giving to pastries splendor and friability.
The baking powder is on sale practically in all large shops, but if desired it can be made also in house conditions. For this purpose it is required: - 1 part of baking soda; - 1 part of citric acid; - 1 part of mix of flour, starch and icing sugar. Ingredients need to be mixed and stored in dry glasswares carefully.
How to use baking powder
Baking powder is applied by production of various cookies, eclairs, cakes, swiss rolls and other candy stores and bakery goods. It is recommended to be mixed at first with flour, then to sift then already to rub into dough. Producers on packing usually specify a necessary ratio of baking powder and flour. Remember that it is necessary to mix these two ingredients only in a dry form. Use of baking powder gives a set of advantages. It doesn't give specific smack and a smell, provides fast and good dough lifting and improves appearance of finished products. At uniform stirring, pastries turn out the correct uniform consistence. Besides, use of baking powder affects color of a product, considerably facilitates process of preparation and improves quality of pastries. Upon purchase of baking powder pay attention to packing. It is better that it was from plastic, a foil or water-proof paper. Baking powder which is produced in simple paper packets aren't so reliable and can be damaged when transporting. You shouldn't gain a large amount of powder as over time it loses the force.