On food and cooking the science and lore of the kitchen ( PDFDrive ) 1011

phosphate (MCP) mixing Sodium aluminum Slow release pyrophosphate (SAPP) after mixing Sodium aluminum Slow release and sulfate (SAS) heat-activated Sodium Heat-activated, early in aluminum cooking (100–104ºF/38– phosphate (SALP) 40ºC) Dimagnesium Heat-activated, early in phosphate cooking (104–111ºF/40– (DMP) 44ºC) Dicalcium Heat-activated, late in phosphate cooking (135–140ºF/57– dihydrate (DCPD) 60ºC) Baking Soda The most common alkaline component of chemical leavenings is sodium bicarbonate (or sodium acid carbonate, NaHCO3), usually called baking soda Baking soda can be the sole added leavening if the dough or batter contains acids to react with it Common acid ingredients include sourdough cultures, fermented milks (buttermilk, yogurt), brown sugar and molasses, chocolate, and cocoa (if not dutched, p 705), as well as fruit juices and vinegar A general rule of thumb: ẵ teaspoon/2 gm baking soda is neutralized by 1 cup/240 ml of fermented milk, or 1 teaspoon/5ml of lemon juice or vinegar, or ẳ teaspoons/5 gm cream of tartar Baking Powders Baking powders are complete leavening systems: they contain both alkaline baking soda and an acid in the form of solid crystals (The active ingredients are mixed with ground dry starch, which prevents premature reactions in humid air by absorbing moisture, and gives the powder more bulk so that it’s easier to measure.) When added to liquid ingredients, the baking soda dissolves almost immediately If the acid is very soluble, it too will dissolve quickly ... vinegar A general rule of thumb: ½ teaspoon/2 gm baking soda is neutralized by 1 cup/240 ml of fermented milk, or 1 teaspoon/5ml of lemon juice or vinegar, or ¼ teaspoons/5 gm cream of tartar Baking... leavening systems: they contain both alkaline baking soda and an acid in the form of solid crystals (The active ingredients are mixed with ground dry starch, which prevents premature reactions in humid... Common acid ingredients include sourdough cultures, fermented milks (buttermilk, yogurt), brown sugar and molasses, chocolate, and cocoa (if not dutched, p 705), as well as fruit juices and vinegar