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Chemically aerated goods

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

Chemically aerated goods are those morning goods which are lightened by the use of chemicals instead of yeast or eggs. Most of these chemicals are baking powders, which consist of an acid substance together with bicarbonate of soda. The main differences between the various powders on the market is the nature of the acid material which is used to liberate carbon dioxide gas from bicarbonate of soda, and so effect the necessary aeration. The various chemical actions which take place have been fully discussed in the chapter dealing with chemical aeration. Cream of tartar is still regarded as the classic acid component, and for this reason most of the others used are known under the general name of cream powders. They are marketed under proprietary names and are so compounded that by the addition of an inert filler they can be used in approximately the same quantities as cream of tartar when making baking powder.

Keywords

Aerate Good Inert Filler Morning Good Soft Dough Soft Crumb 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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