Lindsay, Robert C. (1996). Owen R. Fennema (ed.). Food Chemistry (3ed.). CRC Press. p.772. ISBN 9780824796914 . Retrieved 2009-08-12. Pour the boiling water over the teabags and allow to infuse for 10 minutes, then remove the teabags, add the sugar and the dried fruit. Ideally leave the fruit to soak for 12 hours. History of Baking Powder" . Retrieved 2011-11-10. Brothers Cornelius (1828–1898) and Joseph Hoagland (1841–1899) formed a partnership to develop a baking powder company called Royal Baking Powder Company ... If I were to make this recipe again, I would either make my own baking powder and make the recipe as is, or use store bought baking powder and reduce the amount called for in the recipe by at least 1 teaspoon.

a b Corriher, S.O. (2008). BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. Scribner. ISBN 9781416560838 . Retrieved 2014-10-25. Which brings us to our recipe! Any one can Bake, Royal Baking Powder Corporation, 1928. From the Homestead Museum collection. 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: [6] 14 NaHCO 3 + 5 Ca(H 2PO 4) 2 → 14 CO 2 + Ca 5(PO 4) 3OH + 7 Na 2HPO 4 + 13 H 2O Monocalcium phosphate ("MCP") is a common acid component in domestic baking powders.

When Amelia Simmons published American Cookery (1792), the first American cookbook, the recipes she included used three possible types of leavening: baker's yeast, emptins (from the leavings of brewer's yeast), and pearlash. a b c d e f John Brodie, John Godber "Bakery Processes, Chemical Leavening Agents" in Kirk-Othmer Encyclopedia of Chemical Technology 2001, John Wiley & Sons. doi: 10.1002/0471238961.0308051303082114.a01.pub2 An inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and so prolong shelf life of the compound by keeping the powder's 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. [13] Commonly used bases and acids [ edit ] We all know that baking is a science, but more than that, it’s an opportunity to showcase immense creativity! In this season of The Taste Master SA, we’re looking to be wowed by impressive technique as well as elaborate designs,” celebrity chef Zola Nene says. “We’re in search of a baker who is adventurous and thinks outside of the cake box while tantalising our taste buds!”

In 1846, the first edition of Catherine Beecher's cookbook Domestic Recipe Book (1846) included a recipe for an early prototype of baking powder biscuits that used both baking soda and cream of tartar.Moisture and heat can cause baking powder to lose its effectiveness over time, and commercial varieties have a somewhat arbitrary expiration date printed on the container. Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it bubbles vigorously, it is still active and usable. [44] Comparisons [ edit ] Place on the middle shelf of the preheated oven and bake for 30 minutes*, or until the loaf turns a golden brown colour. 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. [10] [12] Starch component [ edit ] Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It 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. The first single-acting baking powder, which releases carbon dioxide at room temperature as soon as it is dampened, was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder, which releases some carbon dioxide when dampened, and later releases more of the gas when heated by baking, was first developed by Eben Norton Horsford in the U.S. in the 1860s.