Yihao Classroom
Baking powder: An often overlooked but essential additive in baking
When it comes to food additives, we often react with fear. Additives have become almost synonymous with viruses in our daily lives, but for food producers, they are sometimes necessary. However, there's no need to be so afraid, because as long as they are within the nationally regulated limits, these additives are like side dishes, enriching our products and posing no harm to our health.
With the increasing richness of people's daily lives, cakes are no longer just a dessert enjoyed on birthdays. Festival celebrations, housewarmings, promotions… all provide occasions for cake. Today, I'll discuss with you the additive used in cake making—baking powder.
Baking powder is a white powder made from baking soda combined with other acidic materials, using cornstarch as a filler. When baking powder comes into contact with water, the acidic and alkaline powders dissolve simultaneously in the water and react, releasing some carbon dioxide. During baking and heating, more gas is released, causing the product to expand and become soft.
Baking powder isn't essential for making cakes, but it's also indispensable, especially for rich, oily cakes.
There are countless varieties of baking powder on the market. But how do we evaluate the effectiveness of a baking powder? The four-character principle of "more, fast, good, economical" is a relatively direct and objective evaluation method.
1. "More" refers to the amount of gas produced by the baking powder.
2. "Fast" refers to how quickly the baking powder takes effect and creates fluffiness.
3. "Good" naturally refers to the application effect.
4. "Economical" considers the cost of application. No matter how cheap a baking powder is, if a large amount is needed to see results, the cost of use will be high. Therefore, the amount needed becomes a factor in evaluating the effectiveness of baking powder.
Some baking powders contain potassium alum, which, if consumed in excess, can be harmful to the human body. Medical evidence shows that it is not suitable for long-term, large-scale consumption, as it can lead to osteoporosis, anemia, and even affect the development of nerve cells and cause senile dementia. However, many alum-free products are now available on the market, using disodium dihydrogen pyrophosphate, glucono-δ-lactone, etc., to replace alum as the acidulant in baking powder. Bakeries should also pay attention to the ingredients when purchasing.
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