Making homemade baking powder. Baking powder - what is it? What is baking powder
The concept of baking powder first appeared in 1903. It was invented by the famous German pharmacist August Oetker. many baking powder sign and by another name - baking powder. As a rule, this substance is used for the preparation of yeast-free baking.
Baking powder - what is it?
Baking mix is a special, food supplement, thanks to which the dough becomes lush and airy. The dough, in which such an additive is present, has a uniform structure with air bubbles. It is due to these air bubbles that the dough acquires its airiness.
As a rule, a modern packaged baking mix consists of baking soda, wheat flour, stabilizer, starch, and acidity regulator. You can also find types of powder in which various spices are added, such as saffron, to give baking golden color.
There are two types of baking powder:
- biological substance (it is based on the fermentation process based on bacteria, fungi and beneficial microorganisms). This type of baking powder is very often used for baking bakery products;
- chemical (the fermentation process is based on chemical reactions). The main chemical elements that cause the reaction are baking soda and ammonium.
How to use correctly?
Store-bought baking powder is very easy to use, just follow the instructions on the package. All that is required of you is to add the right amount of the component used to the dough.
Be sure to follow the instructions and recipe, as the composition and method of use for baking powder from different manufacturers can vary significantly.
What can replace baking powder?
Now the baking tool can be purchased at any store or supermarket, but if you suddenly don’t have this ingredient at hand, you can easily replace it with another product.
The easiest way to replace this ingredient is to use baking soda quenched with vinegar or citric acid. Every hostess has these components.
The process of extinguishing soda with vinegar enhances the release reaction carbon dioxide which makes the dough fluffy and fluffy. After the hissing process has passed, the resulting mixture should be immediately added to the dough and mixed thoroughly.
In order for the reaction to be successful and your baking to turn out, the proportions must be strictly observed. As a rule, this is 1 to 1. If there is not enough vinegar, baking will fail and will smell like soda.
If the dough contains fermented milk products, such as: kefir, sour cream, whey, then soda can be added without vinegar. Present in dairy products a large number of beneficial bacteria that produce carbon dioxide. Also such a component for lush and delicious pastries you can cook by yourself.
How to cook at home?
Making your own homemade baking powder is very easy and doesn't take long. This process can be easily handled even by the most inexperienced hostess. To make homemade baking powder, we need:
- lemon acid;
- wheat flour;
- baking soda.
In order to get baking powder, it is enough to mix everything the right ingredients V correct proportions: 7 grams of soda, 13 grams of flour, and 2 grams of citric acid.
By the way, wheat flour can be replaced with ordinary food starch, then the baking powder will have more long term storage, and the result will be no worse. Usually, for 200 grams of dough, 10 grams of baking mixture is required.
Baking powder should only be added to the right proportions as directed in the recipe. You can store baking powder in ordinary jar, but it must be stored only in a dry place, otherwise the reaction will occur instantly.
Food baking powder for dough - an additive designed to give dough splendor. The dough with baking powder is characterized by a structure with air bubbles evenly distributed over it. Due to these bubbles, baking with baking powder acquires such magnificent properties. As a rule, the process of loosening the dough, the appearance of air bubbles in it, occurs due to the release of gas during fermentation or chemical reaction. The type of reaction depends on the type of baking powder for the dough. As a rule, when a baking powder is mentioned in a confectionery recipe, baking powder is meant - this is exactly the chemical dough baking powder sold in bags in stores.
The composition of the packaged chemical baking powder Store-bought dough or baking powders: Typically packaged baking powders or baking powders contain baking soda, a stabilizer of some kind, acidity regulator, starch, or wheat flour. Sometimes the manufacturer adds a dye and flavoring agent, for example, saffron, to the dough baking powder to give the dough a beautiful golden color and taste. But if you are preparing a confectionery product according to a specific recipe, then it is better to buy baking powder for dough or unflavoured baking powder in order to preserve the original intent of the culinary dish.
Store-bought baking powder or baking powder is quite easy to use - you can simply add it to the dough in the right proportion at the time of kneading - but carefully read the instructions for use on the package, as the composition and methods of using baking powder for dough may differ.
In addition to store-bought baking powder, sold in bags in the form of baking powder, there are other types of baking powder.
Types of baking powder dough:
1. Biological baking powder for dough:
Biological dough leavening agents are a type of baking powder based on a fermentation process caused by fungi, beneficial bacteria and microorganisms. Mainly used in the process of making bread, dairy products and baking.
Among the biological baking powder for the test, the following types can be distinguished:
- Lactic acid bacteria - a type of biological baking powder for dough and other food products, which are a group of microorganisms that are involved in the fermentation of carbohydrates, which results in the formation of lactic acid as one of the main products used for food processing. For example, lactic acid bacteria are used in the preparation fluffy dough and cocoa. These bacteria are found in lactic acid products and sourdough for bread.
- Baker's yeast is a type of biological baking powder for dough, which are microorganisms from the Saccharomyces family. During fermentation, they release carbon dioxide into the dough, as a result of which the dough acquires a loose structure. In baking, they are added to wheat flour dough, and are also used in confectionery for the preparation of some cakes, cupcakes and other pastries.
2. Chemical baking powder for dough:
Chemical dough baking powder is a type of baking powder based on chemical processes. It is made from chemical baking powder confectionery powder or baking powder, sold in stores under the name "Baking powder for dough." As a rule, chemical dough leavening agents are used to create various confectionery or as substitutes for biological leavening agents in bread making.
Among the chemical baking powder for the test, the following types can be distinguished:
The main chemical dough leavening agents:
- Baking soda - sodium bicarbonate or food additive E500ii - is used instead of yeast in confectionery and bakery. During the reaction, gases are released, as a result of which the dough is loosened.
- Ammonium carbonate - ammonium salt of carbonic acid - food additive E503i - is used instead of yeast in confectionery and bakery. During the reaction, gases are released, as a result of which the dough is loosened.
Other types of food additives, which are chemical dough leavening agents:
- Soda - sodium carbonate or food additive E500i;
- Ammonium bicarbonate - food additive E503ii;
- Potash - potassium carbonate - food additive E501i;
- Pyrophosphates - food additive E450.
There are a lot of varieties of chemical dough baking powder. But mostly in the composition of baking powders, baking soda is used as a baking powder.
How to replace baking powder for dough:
Now baking powder can be bought at almost any store, but if you don’t have baking powder on hand, you can replace it with other confectionery ingredients.
One of the most simple ways to replace the dough baking powder is to use soda quenched with citric acid or vinegar. Quenching lemon soda or acetic acid improves the reaction and enhances the effect of carbon dioxide release, which makes the dough friable. After adding citric acid to the soda and going through the hissing process, it must be immediately added to the dough and mixed well.
Usually slaked soda as a substitute for baking powder or baking powder, add to the dough in a ratio of 1: 40, that is, for 400 grams of dough, add 10 grams of slaked soda. When extinguishing soda with vinegar, you need to observe a measure of about 1: 1. If there is not enough vinegar, then the baking will smell like soda, otherwise it will smell like vinegar. If you are afraid of not keeping the balance, then you can extinguish the soda with citric acid in a ratio of 1: 1. If the dough contains acidic components, such as sour cream, kefir and others, then the baking powder for the dough can be replaced simply with soda without extinguishing it. Due to the presence in the test acid ingredients the process of carbon dioxide emission is guaranteed to take place already during the preparation of the confectionery.
You can also replace the baking powder with homemade baking powder.
How to make baking powder at home:
Despite the fact that confectionery powder or baking powder is sold in all stores and is quite cheap - about 30 - 40 rubles per 50 grams, it can also be made at home. Making homemade baking powder is easy enough. The recipe for baking dough includes just a few simple ingredients:
- baking soda;
- lemon acid.
In order to make baking powder for dough, you just need to mix these ingredients in the indicated proportion: 12 parts flour, 5 parts baking soda and 3 parts citric acid. Depending on the required amount of baking powder for the dough, you can take the ingredients in the right amount and in compliance with all proportions, make baking powder for the dough in the right amount at home, without going to the store.
Home baking powder for dough is mainly used in a ratio of 1: 20, that is, for 200 grams of dough, you need to add 10 grams of home baking powder, but more detailed instructions must be specified in the confectionery recipe.
Benefits of baking powder:
Baking powder is useful only for making the dough fluffy and loose, as such, it does not provide any benefit to human health. The only plus is the pleasure of eating a lush dough, it is tastier and produces more positive emotions than a flat compressed one. But baking powder can cause harm to the human body.
Harm of baking powder
Baking powder or dough baking powder can be harmful to the human body due to the fact that harmful additives such as stabilizers, dyes and flavors are added to it. Sometimes producers add genetically modified starch, which also makes the dough baking powder harmful to the body.
It is necessary to carefully read the composition of the dough baking powder on the package and take the one in which there is less harmful additives. If you only eat healthy foods, then you can make baking powder or baking powder at home according to the recipe above. It definitely won't harmful dyes, stabilizers and genetically modified products unless you add them yourself.
My friends, today we will talk about how to make baking powder at home or baking powder.
In the comments you often ask:
- What is the baking powder for?
- What can replace baking powder?
- How to prepare baking powder?
In this video I will answer all your questions!
All baking recipes using baking powder that you saw in the video are on my channel. Come in, look, choose your favorite recipes and cook with pleasure!
Links to all videos:
- Oatmeal honey cake with currants and cream soufflé
Playlists on youtube:
As a rule, we use ordinary baking powder or with various additives, saffron, lemon zest, cinnamon.
Additives are a matter of taste, and we will prepare the usual classic baking powder.
For this we need: 3 parts of dry citric acid, 5 parts of baking soda and 12 parts of flour or starch.
You can measure these proportions by weight or any measured capacity.
As a rule, for these purposes, I use a measuring spoon from a bread machine, you can measure both teaspoons and tablespoons.
I will measure with a tablespoon, because. I bake often and baking powder is always needed in the house.
To begin with, let's take citric acid, but since its granules are quite large, it is necessary to grind it.
We measure 3 parts of dry citric acid, in my case it is 3 tablespoons level and send it to the coffee grinder, you can also grind the acid with a blender or a regular mortar.
Acid granules are quite strong, so try to grind it as finely as possible, preferably into powder.
Pour citric acid into a bowl in which we will mix all the ingredients.
A prerequisite - all utensils for the preparation and storage of baking powder must be absolutely dry.
We also add 5 parts of ordinary baking soda there.
And now add 12 parts of flour, starch or a mixture of flour and starch to equal proportions.
Any flour can be used: wheat, whole grain, oatmeal, etc.
Starch can also be taken absolutely any, by the way, baking powder is stored with it much longer.
And another tip for those who are allergic to gluten is that you can make homemade baking powder based on corn, rice, buckwheat flour or starch, since store-bought baking powder is usually made with wheat flour.
We mix the dry mixture well and be sure to sift, do not forget that all the dishes must be dry at the same time so that the reaction does not start.
As a result, from this proportion, 230 g of baking powder was obtained, and these are 23 standard store bags!
Pour the sifted mixture immediately into a jar of sealed lid, This important condition, because ready-made baking powder is very active and reacts even with moisture from the air.
If you do not often bake, then it is better to cook it in small portions so that it does not cake.
If you plan to make more, then put a couple of sugar cubes in a jar to eliminate moisture.
Keep baking powder in a dry place with a tightly closed lid!
So, friends, I showed you how to make baking powder at home and answered frequently asked questions, but if suddenly they remain - write, I always try to answer all your comments.
I wish everyone happy baking!
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Baking powder for dough - VIDEO RECIPE
Baking powder for dough - PHOTO
Useful advice for you, dear readers, is how to make baking powder for dough at home.
Although ready-made baking powder is sold in stores, the ability to make baking powder at home will come in handy in many cases! For example…
- You were going to bake, but suddenly found that the baking powder was over! And I don’t want to go to the store or there is no time.
- You subtly feel slaked soda in baking and want to replace it with something.
- You have small children, and you do not want to use purchased "chemistry" for baking.
Let's make homemade! It's easy.
Homemade baking powder ingredients:
- 12 g wheat flour or potato starch;
- >5 g baking soda;
- 3 g citric acid.
We mix the listed ingredients - and homemade baking powder is ready.
For accuracy, it is better to use electronic scales, if they are not there, then we will try to calculate. A teaspoon of flour with a top weighs 8 g, which means we take about one and a half teaspoons of flour; 1 teaspoon without the top of soda and a little less than half a teaspoon of citric acid.
How does baking powder work?
As you know, you need to add it to the dough not directly, but after mixing it with flour.
Sift flour, thoroughly mixed with baking powder, into a bowl with liquid ingredients - eggs, milk, melted butter, or whatever is according to the recipe. Once in the liquid, the acid and soda contained in the baking powder enter into a violent reaction, the result of which is exactly what we need - a lot of carbon dioxide bubbles and lush, fluffy pastries!
Culinary experts are well aware that without baking powder, prepare a lush shortbread or sponge cake just unreal! It is this fine powder that causes the dough to rise during baking and becomes airy and tender. But what if you have already started cooking, but there was no baking powder at hand, and it’s too late to run to the store?
Prepare baking powder at home by combining the necessary ingredients in the right proportions! By the way, you will get quite a lot of this baking powder, so prepare the necessary container for storing it in advance.
Compound
- 12 tsp wheat flour
- 5 tsp soda
- 3 tsp citric acid without top
Cooking
1. Immediately prepare a bowl in which you will mix the ingredients - it should not be wet. Pour the sifted wheat flour into it. It is sifted - the quality of your created baking powder will depend on this.
2. Pour in the soda, measuring it with a teaspoon.
3. Add citric acid last. It is she who, when interacting with soda, will give baking airiness.
4. Mix everything properly with a whisk. In general, it’s ideal to skip the entire contents of the container in a food processor to the powder, but if you don’t have it in stock, then don’t be upset - this is exactly the kind of baking powder that is sold in stores!
5. Using the same teaspoon, carefully pour the prepared baking powder into a container and keep it tightly closed, adding to baking as needed.
Cooking features
1. Any baking powder, including homemade, is not poured into the dough, but intensively mixed into it. Only in this way will it be possible to distribute the baking powder most evenly, which will improve the effect active substances to the overall composition.
2. If kneading is done on beer, on kefir or similar liquid fermented milk product, you need a little powder for loosening. For sand products, it will need more, as well as for cottage cheese.
3. The recipe emphasizes: the dishes in which the three components are to be combined must be dry. Invisible droplets of moisture remaining in the pores of the clay or under the rim of the jar will irrevocably spoil the mixture: the reaction, which began locally, will turn into a total one in half a minute. That is why you should take an absolutely smooth (glass, porcelain, glazed ceramic without cracks) container, devoid of a relief bottom and other protrusions. The teaspoon and whisk must also be wiped dry. All these requirements apply to the vessel in which the baking powder is planned to be stored.
4. Experienced Hostess, buying citric acid, be sure to probe the bag. Sometimes the crystals clot, forming dense lumps. This is an unusable product that has been stored in a warehouse with high humidity. We must look for another.
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