Baking powder
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[[Image:Backpulver.jpg|thumb|250px|right|Baking powder]]
'''Baking powder''' is a dry chemical used in cooking, mainly baking. Traditional baking powder was composed of a mixture of [[tartaric acid]] and [[sodium bicarbonate|bicarbonate of soda]] (baking soda), a quantity of [[flour]] usually being added to reduce the strength <ref>Everyman's Encyclopaedia 1931, volume 2, page 25</ref>. When dissolved in water the acid and bicarbonate react and emit [[carbon dioxide]] gas which expands, producing bubbles to [[leavening agent|leaven]] the mixture.
==Modern baking powders==
Most modern baking powders are '''double acting''', that is, they contain two [[acid salt]]s, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a farther rise during baking. Baking powders that contain only the low-temperature [[acid salt]]s are called '''single acting'''. Many recipes call for a process called ''creaming'', where butter and sugar are beaten together to introduce tiny seed bubbles which the leavening gas will further expand.
Common low-temperature [[acid salt]]s include [[cream of tartar]], [[calcium phosphate]], and [[citrate]]. High-temperature acid salts are usually [[aluminium]] salts, such as [[calcium aluminium phosphate]]. They can be found not only in many baking powders, but also in many [[non-dairy creamer|non-dairy coffee creamers]]. Excess aluminium in the diet may be detrimental to human health<ref>[http://www.emedicine.com/med/topic113.htm Emedicine - Aluminum]</ref>, and baking powders are available without it for people who are concerned and those sensitive to the taste. However, many commercial products, such as muffin mixes and bakery goods, may contain aluminum-based leavening agents.
While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by [[Alfred Bird]]. [[Eben Norton Horsford]], a student of [[Justus von Liebig]], who began his studies on baking powder in 1856, eventually developed a variety he named in honor of [[Count Rumford]]. [[August Oetker]], a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he created in 1891 is still sold as ''Backin'' in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903.
In 2006 the development of Rumford Baking Powder was designated an [[ACS National Historical Chemical Landmark]] in recognition of its significance for making baking easier, quicker, and more reliable."<ref>[http://acswebcontent.acs.org/landmarks/bakingpowder/bakingpowder.html Rumford Baking Powder<!-- Bot generated title -->]</ref>
==Usage==
Baking powder is most often found in [[quick bread]]s like [[pancake]]s, [[waffle]]s, and [[muffin]]s. Generally, one [[teaspoon]] (5ml) of baking powder is used to [[leavening|raise]] a mixture of one [[Cup (unit)|cup]] (200-250ml) of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids will remain unconsumed in the chemical reaction and often lend an unpleasant chemical taste to food. High acidity can be caused by ingredients like [[buttermilk]], [[lemon juice|lemon]], [[yoghurt]], [[citrus]], or [[honey]]. When excessive acidity is present, some of the baking powder is replaced with [[baking soda]]. For example, one cup of flour, one egg, and one cup of buttermilk requires only ½ teaspoon of baking powder -- the remaining leavening is caused by buttermilk acids reacting with ¼ teaspoon of baking soda.
==Substituting in recipes==
Baking powder is generally just [[baking soda]] mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder. The most common suggestion is to use two parts [[cream of tartar]] with one part baking soda. [[Vinegar]] (dilute ethanoic 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 uses [[buttermilk]] or [[yoghurt]], 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.
During World War II, Byron H. Smith, a creative inventor in Bangor, Maine, created a substitute product for American housewives, who were unable to obtain baking powder, cream of tartar or baking soda due to war food shortages. Named "Bakewell", a mixture of sodium pyrophosphate and corn starch, the product is still part of regional culinary history. When combined with baking soda, it is essentially the same as any single-acting baking powder, the only difference being that the acid is sodium pyrophosphate.
==Controversy==
The use of aluminum compounds as food additives is a source of concern, given the scientific data regarding the safety of aluminum in the diet. High levels of aluminum have been found in the brain tissue of people who suffered from neurological conditions such as Alzheimer's disease. While the use of aluminum pans for frying has become less common due to this concern, aluminum is still being added to the diet via baking powder, aluminum cookie sheets, and other conduits.
==References==
{{reflist}}
{{cookbook}}
[[Category:Leavening agents]]
==External Links==
* [http://www.inchem.org/documents/jecfa/jecmono/v12je04.html WHO Food Additive Series No. 12]
* [http://www.agr.gc.ca/pfra/water/alhealth_e.htm Aluminum and health]
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