powder of the test uses in cookery for increase in volume of the test and creation of a porous cut which provide high quality of the produced product. Yeast and chemical baking powder – baking soda and carbonic ammonium belong to them.
Yeast is two types – dry and pressed. Humidity of the first – 12%, the second – 75%. At addition of a product in dough carbon dioxide which creates the necessary porosity and volume is formed. At considerable accumulation of gas in the test there is a completion of work of yeast.
Before use yeast usually parts in warm water or milk which temperature fluctuates from 20 to 30 degrees. It is not recommended to use hot water as at high temperatures yeast perishes (from 50 degrees). The product is stored in the cool place, or in the fridge. The pressed yeast spoils very quickly if not to put them in the freezer where they can be stored up to several months.
Upon purchase of yeast it is necessary to pay attention:
- Pleasant smell
- Gray color of a product with a yellowish shade
- Dense consistence
- Friable look
Yeast uses for preparation of products from the sour test as other products contain a lot of fancy bread which oppresses action of a product. Now in the market it is possible to notice a set of dry yeast which supplier is China. Some of them contain chemicals which have negative impact on a human body. Therefore it is recommended to use only the checked products.
Chemical baking powder uses for preparation of flour products which contain sugar, fats and eggs – cookies, gingerbreads, rolls and others.
Baking soda – a powdery product of white color with alkaline taste. At baking of products from soda carbon dioxide which loosens dough is emitted. To strengthen effect of baking soda, add a little citric acid, or other available products – sour milk, serum, ferment. Soda addition calculation – a half of a teaspoon on 1 kg of flour and a quarter of a teaspoon of citric acid. At excess amount of soda dough will have a darkish shade.
Carbonic ammonium – crystal powder with a pungent smell. The product is dissolved in water then add to dough. The principle of action is similar also to other baking powder – ammonia and carbon dioxide which loosen dough is emitted. [br/] Culinary specialists advise to use mix of carbonic ammonium and baking soda from which combination creates the maximum effect of impact on dough of the made products. It is recommended to consider a soda ratio to ammonium – 60% for 40%.