Chittick has suggested calling baking powders containing the sodium
aluminum sulfate salt (sometimes known as aluminum or S.A.S. baking
powder) sulfate powders, which is a good suggestion. He also suggests
that baking powders consisting of a combination of sodium aluminum
sulfate and phosphate salts be called sulfate-phosphate baking powder.
These changes are shown in the Baking Powder Chart. Because of the
number of times names of types of baking powder are used in the labora-
tory outline, the author has used the abbreviation, S.-P., for sulfate-
phosphate powders.
Temperature and reaction of baking powder. Sulfate powder re-
acts slowly at room temperature. Bailey states that at room temperature a
tartrate baking powder will react completely, a straight phosphate will
yield two-thirds of its gas, but heat is required to liberate the remainder,
and a combination powder will liberate from one-fifth to one-third of its
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CARBON DIOXIDE LOST FROM A BATTER
453
gas. The baking powders that liberate a larger proportion of carbon dioxide
at room temperature are often referred to as rapid acting; those liberating
a small proportion at room temperature are called slow acting. Bailey
classes sodium acid pyrophosphate as a slow-acting powder. Barackman
states that it may be classed as a rapid-acting powder in water but a slow
one in a dough. Sulfate-phosphate is a combination of a rapid- and a slow-
acting powder. It can be readily seen that it is possible for some types of
powder to lose a larger proportion of gas during mixing than other types
of powder. For this reason a smaller amount of the slow-acting powders
can be used in many baked products.
The amount of carbon dioxide lost from a batter. A smaller pro-
portion of gas is lost from a batter during mixing than from water, owing
at least in part to the density and viscosity of the dough mixture. Noble
and Halliday have done considerable work with baking powder. The fol-
lowing table from their results shows the comparative loss from water and
from a simplified dough mixture after mixing for 40 seconds. They have
also determined the amount of carbon dioxide evolved in a simplified batter
during 40 seconds' mixing. This was only slightly greater than the amount
lost from the batter, as shown in Table 53.
TABLE 53
Carbon Dioxide Lost When Baking Powder Is Combined with Water
Only, and with Other Ingredients into Batters {Noble and Halliday)
Average quantity of CO2 lost when baking
powder is mixed for 40 seconds with
Type of
baking
powder
Water
Flour,
fat,
water
Flour,
fat,
milk
Flour, fat, sugar,
and water
Average quantity
of CO2 lost when
baking powder is
beaten for 20 sec-
4.9
9.8
onds with flour,
fat, and water
per cent
Page 370
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Chittick has suggested calling baking powders containing the sodium
aluminum sulfate salt (sometimes known as aluminum or S.A.S. baking
powder) sulfate powders, which is a good suggestion. He also suggests
that baking powders consisting of a combination of sodium aluminum
sulfate and phosphate salts be called sulfate-phosphate baking powder.
These changes are shown in the Baking Powder Chart. Because of the
number of times names of types of baking powder are used in the labora-
tory outline, the author has used the abbreviation, S.-P., for sulfate-
phosphate powders.
Temperature and reaction of baking powder. Sulfate powder re-
acts slowly at room temperature. Bailey states that at room temperature a
tartrate baking powder will react completely, a straight phosphate will
yield two-thirds of its gas, but heat is required to liberate the remainder,
and a combination powder will liberate from one-fifth to one-third of its
— o .-
So
^
'li
HIP
—
P
m
IIP
\
m
iiil
ii?
—
^i
11
/
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iif
^
m
ill
m
^
%
31"'-
(^ 0 N
?
Wi
\n
IM.-
m
—
ii
ii
m
/
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^
ill
ip
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^
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ii
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DC.— o
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■ ■ ^
3
,^ 05 - (u ,:i
w)S 5 *^ '^
G a
• S <" rt "^
fe t: IS aj y
CARBON DIOXIDE LOST FROM A BATTER
453
gas. The baking powders that liberate a larger proportion of carbon dioxide
at room temperature are often referred to as rapid acting; those liberating
a small proportion at room temperature are called slow acting. Bailey
classes sodium acid pyrophosphate as a slow-acting powder. Barackman
states that it may be classed as a rapid-acting powder in water but a slow
one in a dough. Sulfate-phosphate is a combination of a rapid- and a slow-
acting powder. It can be readily seen that it is possible for some types of
powder to lose a larger proportion of gas during mixing than other types
of powder. For this reason a smaller amount of the slow-acting powders
can be used in many baked products.
The amount of carbon dioxide lost from a batter. A smaller pro-
portion of gas is lost from a batter during mixing than from water, owing
at least in part to the density and viscosity of the dough mixture. Noble
and Halliday have done considerable work with baking powder. The fol-
lowing table from their results shows the comparative loss from water and
from a simplified dough mixture after mixing for 40 seconds. They have
also determined the amount of carbon dioxide evolved in a simplified batter
during 40 seconds' mixing. This was only slightly greater than the amount
lost from the batter, as shown in Table 53.
TABLE 53
Carbon Dioxide Lost When Baking Powder Is Combined with Water
Only, and with Other Ingredients into Batters {Noble and Halliday)
Average quantity of CO2 lost when baking
powder is mixed for 40 seconds with
Type of
baking
powder
Water
Flour,
fat,
water
Flour,
fat,
milk
Flour, fat, sugar,
and water
Average quantity
of CO2 lost when
baking powder is
beaten for 20 sec-
4.9
9.8
onds with flour,
fat, and water
per cent