per cent
sugar
sugar
per cent
by
weight
per cent
by
weight
per cent
by
weight
per cent
by
weight
per cent
by
weight
per cent by weight
Tartrate
10.11
6.77
6.01
6.45
6.78
6.18
Phosphate
9.34
5.56
....
4.71
5.81
4.52
S. - P. 1
5.15
3.25
2.78
2.58
2.60
2.70
S. - P. 2
3.91
2.29
1.76
1.89
2.61
1.27
454
BATTERS AND DOUGHS
Barackman states that for baking purposes the carbon dioxide from bak-
ing powder may be divided into three divisions as follows: "1. the amount
lost from a dough during mixing and standing ; 2. the amount causing
expansion of the dough; this is called 'bench action' by bakers; 3. the
amount of carbon dioxide dissolved and adsorbed and that available from
unreacted soda which will be effective as leavening at oven heat." Barack-
man has determined the carbon dioxide for these three divisions in biscuits
and doughnuts. Instead of using baking powder he used acid salts and soda
in the dough mixtures. The acid salts used were calcium acid phosphate,
sodium acid pyrophosphate, potassium acid tartrate (cream of tartar), and
sulfate-phosphate. For convenience dry mixes were made up to which water
was later added in a special mixing apparatus. The dry mix for biscuits
contained flour, soda 1.5 per cent (flour basis), acid salt, and shortening
10 per cent. The dry doughnut mixture contained flour, soda, acid salt,
shortening 5.55 per cent, sugar 22.2 per cent, powdered egg 3.33 per cent,
and dry skim milk 10 per cent. When water was mixed with the dry in-
gredients heat was evolved. This made it necessary to use control doughs
containing no acid salt or soda, to correct for the expansion of occluded air
in the dough. The doughs all had a final temperature of 27°C. =^ 0.5°.
TABLE 54
Volume in Cubic Centimeters of Carbon Dioxide Evolved from Sodium
Acid Pyrophosphate and Soda {Barackman)
Biscuit Doughs
Doughnut doughs
Time,
Water solution
A
Minutes
B
C
D
B
C
D
0
0
84.3
0
27.0
0
25.6
1
111.3
42.1
36.0
2
120.4
58.1
14.2
43.9
40.5
4.5
36.0
3
122.9
64.9
18.0
46.9
42.9
6.0
36.9
4
124.2
69.9
21.8
48.1
44.7
6.7
38.0
5
124.9
73.8
25.6
48.2
46.0
7.5
38.5
6
125.6
77.5
28.4
49.1
47.5
8.2
39.3
7
125.9
81.0
30.3
48.7
48.1
9.0
40.1
8
126.5
84.3
33.2
51.1
50.5
9.0
41.5
9
127.2
86.6
35.1
51.5
51.9
9.7
41.2
10
127.6
88.8
37.0
51.8
52.0
10.5
41.5
15
129.4
98.2
43.6
54.6
56.7
12.7
43.0
A. Reaction in water.
B. Reaction in dough.
C. Dough volume.
D. Volume of CO) lost.
FINENESS OF DIVISION OF BAKING POWDER 455
Barackman's results for the rate of reaction of sodium acid pyrophosphate
are given in Table 54.
From the results obtained Barackman concluded that a rapid-acting bak-
ing acid caused a larger loss of carbon dioxide from the dough during
mixing, whereas a slow-acting acid has a smaller loss and consequently a
greater quantity of available gas left In the dough for baking. "Of the
gas generated during mixing only 20 to 30 per cent is retained by the
doughs. This, plus the gas in the undecomposed soda, Is available for
leavening In the oven. No appreciable loss of gas occurs after mixing."
In the following tables the specific volume was obtained by dividing the
volume of the biscuits or cake by their weight.
TABLE 55
Page 371
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AI-modernized reading of the original text
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per cent
sugar
sugar
per cent
by
weight
per cent
by
weight
per cent
by
weight
per cent
by
weight
per cent
by
weight
per cent by weight
Tartrate
10.11
6.77
6.01
6.45
6.78
6.18
Phosphate
9.34
5.56
....
4.71
5.81
4.52
S. - P. 1
5.15
3.25
2.78
2.58
2.60
2.70
S. - P. 2
3.91
2.29
1.76
1.89
2.61
1.27
454
BATTERS AND DOUGHS
Barackman states that for baking purposes the carbon dioxide from bak-
ing powder may be divided into three divisions as follows: "1. the amount
lost from a dough during mixing and standing ; 2. the amount causing
expansion of the dough; this is called 'bench action' by bakers; 3. the
amount of carbon dioxide dissolved and adsorbed and that available from
unreacted soda which will be effective as leavening at oven heat." Barack-
man has determined the carbon dioxide for these three divisions in biscuits
and doughnuts. Instead of using baking powder he used acid salts and soda
in the dough mixtures. The acid salts used were calcium acid phosphate,
sodium acid pyrophosphate, potassium acid tartrate (cream of tartar), and
sulfate-phosphate. For convenience dry mixes were made up to which water
was later added in a special mixing apparatus. The dry mix for biscuits
contained flour, soda 1.5 per cent (flour basis), acid salt, and shortening
10 per cent. The dry doughnut mixture contained flour, soda, acid salt,
shortening 5.55 per cent, sugar 22.2 per cent, powdered egg 3.33 per cent,
and dry skim milk 10 per cent. When water was mixed with the dry in-
gredients heat was evolved. This made it necessary to use control doughs
containing no acid salt or soda, to correct for the expansion of occluded air
in the dough. The doughs all had a final temperature of 27°C. =^ 0.5°.
TABLE 54
Volume in Cubic Centimeters of Carbon Dioxide Evolved from Sodium
Acid Pyrophosphate and Soda {Barackman)
Biscuit Doughs
Doughnut doughs
Time,
Water solution
A
Minutes
B
C
D
B
C
D
0
0
84.3
0
27.0
0
25.6
1
111.3
42.1
36.0
2
120.4
58.1
14.2
43.9
40.5
4.5
36.0
3
122.9
64.9
18.0
46.9
42.9
6.0
36.9
4
124.2
69.9
21.8
48.1
44.7
6.7
38.0
5
124.9
73.8
25.6
48.2
46.0
7.5
38.5
6
125.6
77.5
28.4
49.1
47.5
8.2
39.3
7
125.9
81.0
30.3
48.7
48.1
9.0
40.1
8
126.5
84.3
33.2
51.1
50.5
9.0
41.5
9
127.2
86.6
35.1
51.5
51.9
9.7
41.2
10
127.6
88.8
37.0
51.8
52.0
10.5
41.5
15
129.4
98.2
43.6
54.6
56.7
12.7
43.0
A. Reaction in water.
B. Reaction in dough.
C. Dough volume.
D. Volume of CO) lost.
FINENESS OF DIVISION OF BAKING POWDER 455
Barackman's results for the rate of reaction of sodium acid pyrophosphate
are given in Table 54.
From the results obtained Barackman concluded that a rapid-acting bak-
ing acid caused a larger loss of carbon dioxide from the dough during
mixing, whereas a slow-acting acid has a smaller loss and consequently a
greater quantity of available gas left In the dough for baking. "Of the
gas generated during mixing only 20 to 30 per cent is retained by the
doughs. This, plus the gas in the undecomposed soda, Is available for
leavening In the oven. No appreciable loss of gas occurs after mixing."
In the following tables the specific volume was obtained by dividing the
volume of the biscuits or cake by their weight.
TABLE 55