"the beer, a loaf of beer bread will be fairly dense and heavy unless an additional leavening agent, e.g., baking soda and/or baking powder, or baker's yeast and sugar, is added. Self-raising flour may be used because it is a mixture of flour and leavening agent. Beer bread without a leavening agent is very sturdy and tends not to lose moisture if it is overcooked. The only consequence of overcooking tends to be a thicker crust. Pre-packaged Beer Bread mixes may also be purchased with the dry ingredients and leavening agents already included. Different styles of beer bread can be"
"Sodium bicarbonate Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO. It is a salt composed of a sodium cation (Na) and a bicarbonate anion (HCO). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. Because it has long been known and is widely used, the"
"attack, and Groucho tells his aide: ""Tell him to take a teaspoonful of bicarbonate of soda and a half a glass of water."" In ""A Night at the Opera"", Groucho's character addresses the opening night crowd at an opera by saying of the lead tenor: ""Signor Lassparri comes from a very famous family. His mother was a well-known bass singer. His father was the first man to stuff spaghetti with bicarbonate of soda, thus causing and curing indigestion at the same time."" Sodium bicarbonate Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound"
"Baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. Baking powder was discovered by English food manufacturer Alfred Bird in 1843. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to"
"and allow passages for steam to escape, so the breading is not blown off during cooking. Baking powder, also sold for cooking, contains around 30% of bicarbonate, and various acidic ingredients which are activated by the addition of water, without the need for additional acids in the cooking medium. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium phosphate, or cream of tartar. Baking soda is alkaline; the acid used in baking powder avoids a metallic taste when the chemical change during baking creates sodium carbonate. Sodium bicarbonate can be used to kill cockroaches."
"breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acidic taste. Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide. When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half"
"carbonate (CO) per sodium IS in sodium bicarbonate (NaHCO) as in sodium carbonate (NaCO). The modern chemical formulas of these compounds express their precise chemical compositions (which were unknown when the names sodium carbonate and sodium bicarbonate were coined) and show the same ratio the other way around: half as much sodium percarbonate is in NaHCO as in NaCO (disodium carbonate). In cooking, baking soda is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick"
"Chemically leavened breads are called ""quick breads"" and ""soda breads"". This method is commonly used to make muffins, pancakes, American-style biscuits, and quick breads such as banana bread. Many breads are leavened by yeast. The yeast most commonly used for leavening bread is ""Saccharomyces cerevisiae"", the same species used for brewing alcoholic beverages. This yeast ferments some of the carbohydrates in the flour, including any sugar, producing carbon dioxide. Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture."
"considered baking powder. In 2006 Rumford Baking Powder was designated a National Historic Chemical Landmark in recognition of its significance for making baking easier, quicker, and more reliable. During World War II, Byron H. Smith, a U.S. inventor in Bangor, Maine, created a substitute product for American housewives, who were unable to obtain cream of tartar or baking powder due to war food shortages. Under the name ""Bakewell"", Smith marketed a mixture of sodium pyrophosphate mixed with corn starch to replace the acid cream of tartar component of baking powder. When mixed with baking soda, the product behaved like a"
"baking powders is seen by some consumers as a health concern. Sodium alum is also used as an acidity regulator in food, with E number E521. Sodium alum is also a common mordant for the preparation of hematoxylin solutions for staining cell nuclei in histopathology. Sodium aluminium sulfate Sodium aluminium sulfate is the inorganic compound with the chemical formula NaAl(SO)·12HO (sometimes written NaSO·Al(SO)·24HO). Also known as soda alum, sodium alum, or SAS, this white solid is used in the manufacture of baking powder and as a food additive. Like its potassium analog, sodium aluminum sulfate crystallizes as the dodecahydrate in"
"acid methionine. It is commonly sold as a dough conditioner in the form of -cysteine hydrochloride. In bread, flour and whole wheat flour, 90 ppm of -cysteine hydrochloride is allowed for using in Canada. In unstandardized bakery products, Good Manufacturing Practice is followed. In baking, -cysteine hydrochloride acts by disrupting the gluten disulfide bonds, which reduces the viscosity of the dough and therefore makes it easier to work the dough and helps the dough to rise while giving it more elasticity. In addition, -cysteine keeps dough shape and prevents shrinkage during dough freezing. Potassium iodate is synthesized from potassium hydroxide"
"salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, the names sodium bicarbonate and bicarbonate of soda are often truncated; forms such as sodium bicarb, bicarb soda, bicarbonate, and bicarb are common. The word ""saleratus"", from Latin ""sal æratus"" meaning ""aerated salt"", was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. It is known as one of the E number food additives E500. The prefix ""bi"" in ""bicarbonate"" comes from an outdated naming system and is based on the observation that twice as much"
"with aluminium intake. In 2015, ""Cook's Country"", an American TV show and magazine, evaluated six baking powders marketed to consumers. They reported that 30% of their testers (n=21) noted a metallic flavor in cream biscuits made with brands containing aluminium. Use of aluminium based powders was briefly banned in Missouri in 1899 as one producer attempted to discredit others. Baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon"
"combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., NaAl(PO). These species are useful in cheese making. Sodium aluminium phosphate Sodium aluminium phosphate (SAlP) describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaHAl(PO)·4HO and NaHAl(PO). These materials are prepared by combining alumina, phosphoric"
"was sometimes used in cooking green vegetables, as it gives them a bright green colour—which has been described as artificial-looking—due to its reacting with chlorophyll to produce chlorophyllin. However, this tends to affect taste, texture and nutritional content, and is no longer common. Baking soda is still used, though, in the traditional British mushy peas recipe for soaking the peas. It is also used in Asian and Latin American cuisine to tenderize meats. Baking soda may react with acids in food, including vitamin C (-ascorbic acid). It is also used in breading, such as for fried foods, to enhance crispness"
"uses buttermilk or yogurt, baking soda can be used without cream of tartar (or with less). Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda. The main variable with the use of these kitchen acids is the rate of leavening. Baking powders are available both with and without aluminium compounds. Some people prefer not to use baking powder with aluminium because they believe it gives food a vaguely metallic taste and it is not an essential mineral. Others object because of possible health concerns associated"
"single-acting baking powder, the only difference being that the acid is sodium acid pyrophosphate. A similar product is marketed today, under the name Bakewell Cream. Generally, one teaspoon (5 g or 1/5 oz) of baking powder is used to raise a mixture of one cup (125 g) of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids remain unconsumed in the chemical reaction and often lend an unpleasant taste to food. High acidity can be caused by ingredients such as buttermilk, lemon juice, yogurt, citrus, or honey. When excessive acid is"
"as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable. This is banned in the EU. Some flour bleaching agents are also banned from use in other countries. In the United States, consumers sometimes refer to white bread as sandwich bread and sandwich loaf. White bread contains 1/2 of the magnesium found in whole-wheat bread. While a bran and wheat germ discarding milling process can help improve white flour's shelf life, it does remove nutrients like some dietary fiber, iron, B vitamins, micronutrients and essential fatty acids. Since"
"produce at least 10 per cent of its weight of carbon dioxide. The acid-base reaction can be generically represented as shown: The real reactions are more complicated because the acids are complicated. For example, starting with baking soda and monocalcium phosphate the reaction produces carbon dioxide by the following stoichiometry: Baking powders also include components to improve their consistency and stability. The most important additive is cornstarch, although potato starch may also be used. The inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's additional"
"combined with an alkali ingredient, commonly sodium bicarbonate (baking soda) or potassium bicarbonate, it reacts to produce carbon dioxide and a salt. Outward pressure of the carbon dioxide gas causes the rising effect. When combined in a ready-made baking powder, the acid and alkali ingredients are included in the right proportions such that they will exactly neutralize each other and not significantly affect the overall pH of the product. AMCP and MCP are fast acting, releasing most carbon dioxide within minutes of mixing. It is popularly used in pancake mixes. In double acting baking powders, MCP is often combined with"
"carbon dioxide. The use of two acidic components is the basis of the term ""double acting."" Another typical acid in such formulations is cream of tartar, a derivative of tartaric acid. Baking powders also include components to help with the consistency and stability of the mixture. Commercial baking powder formulations are different from domestic ones, although the principles remain the same. Instead of sodium aluminium sulfate, commercial baking powders use sodium acid pyrophosphate as one of the two acidic components. Baking soda (NaHCO) is the source of the carbon dioxide. In some jurisdictions, it is required that baking soda must"
"importance, being particularly central to industries producing glass, paper, soap, and textiles. The most important sodium compounds are table salt (NaCl), soda ash (NaCO), baking soda (NaHCO), caustic soda (NaOH), sodium nitrate (NaNO), di- and tri-sodium phosphates, sodium thiosulfate (NaSO·5HO), and borax (NaBO·10HO). In compounds, sodium is usually ionically bonded to water and anions and is viewed as a hard Lewis acid. Most soaps are sodium salts of fatty acids. Sodium soaps have a higher melting temperature (and seem ""harder"") than potassium soaps. Like all the alkali metals, sodium reacts exothermically with water, and sufficiently large pieces melt to a"
"of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Double-acting baking powders work in two phases; once when cold, and once when hot. Common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate). High-temperature acid salts include sodium aluminium sulfate, sodium aluminium phosphate, and sodium acid pyrophosphate. Despite very low acute toxicity, exposure to aluminium salts has raised concerns regarding potential neurotoxicity. For example, Rumford Baking Powder is a double-acting consumer product that contains only monocalcium phosphate as"
"even bromide: Sodium iodide Sodium iodide (chemical formula NaI) is an ionic compound formed from the chemical reaction of sodium metal and iodine. Under standard conditions, it is a white, water-soluble solid comprising a 1:1 mix of sodium cations (Na) and iodide anions (I) in a crystal lattice. It is used mainly as a nutritional supplement and in organic chemistry. It is produced industrially as the salt formed when acidic iodides react with sodium hydroxide. Sodium iodide, as well as potassium iodide, is commonly used to treat and prevent iodine deficiency. Iodized table salt contains 10 ppm iodide. Sodium iodide"
"Sodium aluminium sulfate Sodium aluminium sulfate is the inorganic compound with the chemical formula NaAl(SO)·12HO (sometimes written NaSO·Al(SO)·24HO). Also known as soda alum, sodium alum, or SAS, this white solid is used in the manufacture of baking powder and as a food additive. Like its potassium analog, sodium aluminum sulfate crystallizes as the dodecahydrate in the classical cubic alum structure. Sodium alum is very soluble in water, and is extremely difficult to purify. In the preparation of this salt, it is preferable to mix the component solutions in the cold, and to evaporate them at a temperature not exceeding 60"
"the same manner. In September 2016, the FDA announced a ban on nineteen ingredients in consumer antibacterial soaps citing a lack of evidence for safety and effectiveness. A ban on three additional ingredients, including benzalkonium chloride, was deferred to allow ongoing studies to be completed. Benzalkonium chloride Benzalkonium chloride, also known as BZK, BKC, BAC, alkyldimethylbenzylammonium chloride and ADBAC, is a type of cationic surfactant. It is an organic salt classified as a quaternary ammonium compound. It has three main categories of use: as a biocide, a cationic surfactant, and as a phase transfer agent. ADBACs are a mixture of"
"and one part oxygen, but water used in baking often is not pure. Baker's salt (NaCl) is usually used as an ingredient due to its high purity, whereas the salts in water are derived from varying minerals. As an ingredient, ""salt is added to enhance the flavour of cakes and breads and to ‘toughen up’ the soft mixture of fat and sugar."" If relatively soft water is being used, more salt should be added in order to strengthen the gluten network of the dough, but if not enough salt is added during the baking process, the flavor of the bread"
"Lead(II) acetate Lead(II) acetate (Pb(CHCOO)), also known as lead acetate, lead diacetate, plumbous acetate, sugar of lead, lead sugar, salt of Saturn, or Goulard's powder, is a white crystalline chemical compound with a sweetish taste. It is made by treating lead(II) oxide with acetic acid. Like other lead compounds, it is toxic. Lead acetate is soluble in water and glycerin. With water it forms the trihydrate, Pb(CHCOO)·3HO, a colourless or white efflorescent monoclinic crystalline substance. The substance is used as a reagent to make other lead compounds and as a fixative for some dyes. In low concentrations, it is the"
"alkaline and acidic components dry so as not to react with each other prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements. The acid in a baking powder can be either fast-acting or slow-acting. A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid does not react until heated. Baking powders that contain both fast- and slow-acting acids are ""double-acting""; those that contain only one acid are ""single-acting"". By providing a second rise in the oven, double-acting baking powders increase the reliability"
"Baker's yeast Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ""Saccharomyces cerevisiae"", which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food"
"soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. Sour cream is used in traditional American coffee cakes to both impart a tart flavor and activate baking soda used as a leavening agent. Coffee cake, which can also be known as gugelhupf or kuchen, was not invented. Instead, it evolved from other sweet items. Sometime in the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while having their coffee. Because the countries in the area were already known for their"
"on the brand, the thickness of the cakes varied by up to 20% (from 0.89 to 1.24 in). It was also found that the lower-rising products made what were judged to be better chocolate cookies. As described above, baking powder is mainly just baking soda mixed with an acid. In principle, a number of kitchen acids may be combined with baking soda to simulate commercial baking powders. Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar. Where a recipe already"
"with eggs. The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial baking soda in New York, by Church and Dwight of ""Arm & Hammer"" fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is ""Calumet"", first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names,"