What is a bakery powder and can I replace it with a tearful?

What kind of mysterious and magic ingredient, which can often be found in baking recipes - Bakery powder? And if this ingredient stopped you before the preparation of some desserts, now we will deal with you, what is it for which it is possible to replace the bakery powder.

What is a bakery powder and can I replace it with a tearful?

What is a bakery powder?

This is a mixture of components that together serve so that the dough rose was loose, lush and gentle. Bakery powder is added when baking bread, confectionery without yeast and other baking. An important "plus" in working with a bakery powder is that he has no smell, unlike soda, and it is also very easy to work with him: no need to breed and add additional ingredients. Opened the pack and added as much as the recipe.

How to replace the bakery powder?

Replace the Pakery powder can be an old good baking powder. And in essence, this is the same. The difference is only in the names: in the West, it is customary to call this component of the bakery powder, and we have Busty .

So you can safely use baking powder In those recipes in which the bakery powder is required and you will get a gentle pastry or lush bread.

Lifehak: Add Bakery Powder (Breakpipe) only to dry components, for example, together with flour. If you mix it with a liquid, then the reaction will begin, which will end earlier than you have time to knead the dough, and, therefore, it will not rise.

The dough for many types of confectionery products add a chemical bassifier - a food additive consisting of several substances interacting with each other. It gives the product a pomp, looseness, makes fragrant, contributes to the best embedder and assimilation. At home, the bars can be prepared independently or replace the product similar effect.

Breakpinel components and their action

The effect of the bakery or confectionery powder (so also called the baking powder) is based on reactions, as a result of which gases that give the test porous structure are distinguished. With its use prepare a wafer, gingerbread, jerky, sandy dough.

Voted: 49.

The main components of the breakpoint: the food soda (sodium bicarbonate, sodium bicarbonate) and ammonium carbonate. In addition to them, acidic salts are included in the composition, for example, pyrophosphates, orthophosphates, potassium carbonate, citric acid, and neutral fillers. There is no single recipe for the bakery powder - every manufacturer has its own, so when buying needs to be interested in the composition.

Action of each component:

  1. Alkaline Product - Food Soda. Under the influence of high temperature (60 ° C), it disintegrates with the release of carbon dioxide, water and sodium carbonate. Upon reaching 90 ° C, the dough has already stabilized in structure and no longer expands, because the gas is no longer stand out. But usually bake at 180 ° C and higher, and if you use one soda, then baking will be less lush, so food acids (acidic salts) react with it at different speeds and at different temperatures.
  2. Sour salts: ammonium carbonate, calcium monophosphate, sodium pyrophosphate, citric acid. These substances begin to decompose at smaller temperatures, and the dough is already changing the structure. Then, heating, the products of the previous reaction are also decomposed, isolated carbon dioxide. Double exposure is obtained - when mixing and heating. If the composition is two salts, then the product will be more lush and loose.
  3. Neutral fillers: flour, potato and corn starch. They need them in order to physically divide the components, absorb unnecessary moisture, increase the volume for ease of use. Being in bag, substances do not react, because there is no moisture. When they are usually mixed first dry ingredients, so that the gases do not start stand out before, and only then the rest are added. Once in a wet medium, soda and salt react.

Along with the chemical bars, biological: bakery yeast and lactic acid bacteria. The action is based on fermentation processes. Chemicals act faster, so the selection of the breakthrower depends on the requirements for the test, the disposable time, the type of baking.

Types of homemade baking powder

In the absence of a ready-made tearformer, it is not difficult to prepare it at home - there will always be suitable components. Some options can be prepared in the future, some use immediately.

Home bakery powder

When mixing, the proportions are important, so they must be observed. For one part (share) you can take a tea or tablespoon. In dry dishes (this is important) mixed food soda, citric acid powder and flour in a ratio of 5: 3.75: 12, stirred by a dry spoon. The acid crystals are pre-crushed in a coffee grinder, rolling to powder consistency, so that all ingredients are in the same state. 1 tsp. The home powder is equivalent to the same number of stores, i.e. 10-12 g. Store in hermetic container in a dark place.

Option with starch (corn, potato): starch + citric acid + soda in proportion 4: 1: 2, consumption - 1 tsp. on 200 g of flour.

Terms of use:

  • In water, they do not dissolve - the resulting carbon dioxide in the dough will not fall and it will not rise;
  • Powder is first mixed with dry ingredients and only then - with the rest;
  • The rising dough needs to immediately bake, otherwise, if you lose the moment, the part of the gases will die and the product will be less lush;
  • Liquid dough, for example, for pancakes, pancakes, after the proof, do not stir so as not to remove carbon dioxide from it.

Kitchen (Food) Soda

This option is suitable for those cases when the recipe has fermented milk products (kefir, sour cream, yogurt), mayonnaise (there is citric acid), acidic fruits, berries or products of them. First mix dry ingredients, in their number includes soda, then the remaining components are added. When interacting with the acidic medium, a large amount of carbon dioxide is distinguished, and the dough is very lush. 1 tsp. Soda is equivalent to 1 t. l baking powder. The minus of the method is that the soda is not always quenched to the end and then its taste is felt in the finished product.

Soda + vinegar

If there are no acid components in the recipe, then Soda has nothing to enter into the reaction, as a result, the gases are not formed, the dough will rise worse. In the role of an acidic environment can perform vinegar. 1 tsp. Breakpinel = 1/2 h. l soda +1/4 h. l. table vinegar. When mixing, the soda can be mixed with flour, and vinegar add to liquid components, or to squeeze the soda separately and immediately until the gases disappear, mix with the test.

Mineral water or gas

The replacement option is suitable for recipes where water is used - instead of it is poured gashed mineral water or a carbonated drink. The bundle is no longer needed, because the dough is so saturated with carbon dioxide. To enhance the effect, a pinch of salts and citric acid is added.

Strong alcohol

With such a bustle, it turns out a magnificent fragrant sandbreaker, yeast. Alcohol, for example, rum, brandy, vodka makes flour less adhesive, so baking is a lush, loose. The calculation is carried out according to the scheme - 1 tbsp. l. Alcohol per 1 kg of test (the mass of all ingredients). Alcoholic beverage is poured into liquid components or interfere in flour. Vodka is added to yeast dough.

Home bakery powder is cheaper than the store, it can be prepared in any quantity, there are no additives in it, it is convenient, storage is 1 year, so it is beneficial to housewives to prepare it yourself. Other breakpoint variants will also become a chopstick in the absence of powder.

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baking powder - Chemical dough breakdler.

First American Deland & Co's Powder, 1843

Advertising Powder E. Horsford

Bakery powder as a bakery ingredient was designed at the beginning of the 20th century. A similar mixture was sold in the XIX century Deland & Co's (1843), the inventor Alfred Bird and an American student Eben Horsford. The first commercial successful patent for the Bakery powder received in 1903 the German pharmacist August de -sser, founder of the world famous company Dr. Oetker. Bakery powder got the greatest distribution among bakers and confectioners in Europe and North America. The Bakery Powder is part of the recipes of many confectionery products and freezing test products, mostly products for quick preparation.

It is a dry mixture of nutritional supplements - basic and acidic salts - with the addition of filler.

The effect of the powder is based on a chemical reaction accompanied by the separation of carbon dioxide, which, forming bubbles, evenly "raises" the dough, giving products to the products and pomp without the taste of soda (under the condition of proper dosing).

Bakery powder with different composition of ingredients is produced by many manufacturers of food additives and sold in the finished form.

Sometimes the bakery powder is prepared at home.

  • One third of food soda (E500II)
  • One third of citric acid (E330)
  • One third of flour, starch, sugar powder (or mixture thereof)

Classic composition:

  • 125 g of food soda (E500II)
  • 250 g of CremortarTar (E336)
  • 20 g of ammonium carbon dioxide (E503i)
  • 25 g rice flour

Many manufacturers are experimenting with the composition and amount of ingredients (it is important that they remain dry).

To protect against a premature reaction of components during storage, they are not mixed, but pumped into a can or other container layers, so that the filler layer separated the layers of reagents (for example, soda and citric acid). Before use, the layers are mixed so that the components fall into the dough in the correct proportions.

When preparing the test, the bakery powder is mixed with a dry flour intended for baking (if you dissolve powder in water, the reaction will occur and carbon dioxide will be extended earlier than the mixture will fall into the dough).

Pakery powder - both prepared and the remaining unused after opening of the factory packaging - is stored in a hermetic glass or porcelain dishes in light-protected place.

Virtually every time, as part of the ingredients of the baking recipe, a disintegrator or a bakery powder is specified, questions appear in the comments - where to get? how to use? What to replace? Is it possible to do without it? How to make a baking powder yourself? And the most frequent comment sounds like this: "My mom simply quenches soda vinegar - that's all the baking powder."

What is a bakery powder, how to use and how to replace the dough baking powder

That's not to answer the one and the same in the one and the same time, I decided to write about the dough breakner as much as possible.

You asked, I answer

So. It is also interesting for you, which is a breakloron for the test, which is the bakery powder, how to use it properly and what can be replaced.

Before starting to get acquainted with a replacement of yeast in a modern bread maker, let's find out what the bakery powder is called in some other languages;

  • In English: Baking Powder
  • Franzuszy: Levure Chimique
  • In Italian Liewvito Per Dolci

Especially often, all the home confectioners introduces the Italian version of writing.

Just in case, I repeat again. If you read "Lievito Per Dolci" in Italian recipes, do not rush to mix yeast with sugar, and it is better to look in your cabinets in the kitchen the bakery powder or components to make a breakpit yourself.

A bit of history

Bakery powder entered confectionery production in 1835. The author was not a cook and not a bakery at all. The bundle came up with a chemist.

President of the Bavarian Academy of Sciences, German scientist Yustus von Lubih did not endure yeast, causing stomach disorders. Fasciating on the slope of years of bread makeup, the famous agrochemistry came up with a new way to make bread lush without yeast. In the original recipe, he used sodium bicarbonate (drinking soda), wine-eyed acid and starch. The principle of operation of this composition is very simple. Finding into a wet medium, alkaline component (soda) react with acid. As a result of their interaction, carbon dioxide is distinguished, which contributes to the rise of the test.

The composition of the bakery powder

In modern cooking, the wine stone used by Justus Lubikh background in the original discharge recipe, manufacturers usually replace the salts of phosphoric acid and aluminum. In the simplest recipes, citric acid is used as an acid agent.

In addition to two active components (soda and acid), a neutral filler includes a neutral filler, usually the corn starch. His task is a twoy. During storage, it absorbs excess moisture, without giving the main components to wet and enter into cooperation before entering the dough. In addition, the presence of a filler makes the bakery powder more voluminous, and it becomes more convenient to measure to add to the baking.

Be careful when dosage! In different brands of the tear, a different amount of neutral component may be contained. Therefore, adding it to the dough, always check not only with the recipe, but also with what is indicated on the packaging of your particular package with a baking powder.

Than good bakery powder

With the invention of "artificial yeast" the cook had much more freedom in the dialing of ingredients for the preparation of the test.

For example, it is no longer necessary to be afraid of oil and other pieces, which dried the dough, complicating the work of yeast and demanding an increase in their quantity.

Note! Unlike baking using soda, the recipes with a bundle do not imply adding acidic products to the dough (kefir, sour cream, yogurt, serum), as the acid is already present in the composition of the bakery powder itself.

How to use bakery powder

When you bake using a baking powder, make sure that three simple rules follow

  1. It is very important that in the process of the kneading test, the bars need to be mixed with flour. In many recipes, a bakery powder is recommended to sift together with flour for more uniform mixing.
  2. In no case cannot be mixed with a liquid baking powder. Since in this case the reaction of the interaction of acid and alkali will begin earlier than the technology is required, and carbon dioxide will disappear, not having time to raise the dough.
  3. Another subtlety - the dough on "artificial yeast" should not be mixed too long, in order to not give the opportunity to destroy gas bubbles formed as a result of the reaction. For the same reason, it is not recommended to prepare such dough in advance.

How much is the bakery powder?

It is quite difficult for some general recommendations. Especially for complex desserts, which includes a large amount of oil, cottage cheese or other fatty and protein components. Therefore, the right thing I will give here can change.

Usually, 100 grams of wheat flour It is recommended to add 1 teaspoon (approximately 5 grams) baking powder.

How to replace the finished baking powder?

It is believed that the accurate composition of the shopping bakery powder is a commercial secret of each manufacturer. And this is true, that is why the drug of one brand can work better than the other. And quite accurately, the disintegrator of self-respecting manufacturers is always a more successful choice than a homemade soda blend with citric acid.

Modern recipes Baking Powder popular firms contain acid two types.

  1. One of them begins to interact with soda in the course of kneading the test.
  2. The second is activated only at high temperatures, that is, after the dough turned out to be in a preheated oven. This prevents previously volatile carbon dioxide, baking perfectly rises and perfectly embarrassing.

If you have already taken up a business, and the bakery powder did not turn to hand, simply replace it with a mixture of citric acid and drinking soda in a 1: 2 ratio.

But still, with the next trip to the supermarket, do not forget to buy a baking powder bag!

What is a bakery powder, how to use and how to replace the dough baking powder

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Bakery powder is an important component of bearing bakery products. It is used in cooking since 1903. In addition to the original name in recipes, it is referred to as the "baking powder" and "Bakpulver". It can be cooked independently or buy in the nearest grocery store.

What is a bakery powder?

Bakery powder is an artificial baking powder, which gives an additional volume and porous structure. It is a dry mixture of nutritional supplements (two types of salts and fillers), which, falling into a wet medium, provokes the extraction of carbon dioxide. His bubbles are saturated and raised the dough, making it when baking up soft and crumbly.

Types of tearful substances

Equiphertic bacteria and bakery yeast are biological substances used as disintegrators. They are used for cooking bread and drift. Alternative to them serve chemical bass. Speech about carbonates and bicarbonates:

Supplement this list of ortho and pyrophosphates, wine stone.

Difference from the bareel

Pakery powder is a comprehensive food additive. It combines several chemical bass. The verified proportions of the components ensure that the connection reaction will be held without a residue, and the finished product will not have a stranger or taste. The instruction on the proper use of the mixture is indicated on the back of the package.

The use of individual baking powers in its pure form becomes more complicated by the need to know the rules for adding them to the dough. Incorrect grammand and method of introducing food additives can spoil the look and taste of baking.

The composition of the bakery powder

This important ingredient of the freezing dough is made on the basis of food soda. Also in the composition of the bakery powder there is a Cremor-Tartar, carbon dioxide or citric acid. In addition to the listed salts, the presence of filler is important. It can be wheat or rice flour, starch, sugar powder. The filler is not a reagent, it is added to the mixture to prevent a premature chemical reaction - absorbs moisture.

How to make a bakery powder at home?

For independent preparation of this product you need to mix:

  • soda (5 hours);
  • flour (12h.);
  • citric acid (3h.).

* h - Part

The exact grammand of each ingredient requires the use of electronic scales. Granulated citric acid is better grinding. The basic recipe can be changed, for example, replace flour with starch. It is permissible that the filler includes several components, but their total weight should not disrupt the specified proportion of the ingredients. In order for the bakery powder made at home, it turned out quality, use only dry food additives.

The shelf life of the product is 3 months from the date of preparation.

How to keep a bakery powder at home?

In order for the bakery powder does not lose its main properties, it must be kept in a dry place. Ideal for closing kitchen cabinets next to the windows. It is better to use glass dishes as a container. The most important thing when storing the loose composition is to prevent contact with liquid.

Check freshness of the bakery powder

To do this, you will need:

  • 50-70 ml of hot water;
  • 1 tsp. Bareholder.

Stir the bakery powder in the liquid. Sign of product shelf life - active formation of bubbles. This means that the mixture was stored properly, did not lose its loosening qualities.

Bakery Powder in Baking

Thanks to the use of chemical bars, the dough, mixed without yeast and start-up, is obtained lush and air. Bakery powder will help you make a high biscuit, openwork pancakes or appetizing cupcakes. This is an indispensable ingredient of delicious baking from different types of test, which uses bakers and confectioners around the world. Breaks are used to prepare dietary bakery products. The latter are included in the diet of people taking advantage of proper nutrition.

How to use?

Powder for baking It is important to add to flour until it is connected to the wet ingredients. This will warn the premature interaction of its active ingredients.

On average, 500 g of flour requires 20 g of a baking composition. When using the purchase mixture, you need to focus on the recommendation of a particular manufacturer.

How to replace the bakery powder?

Instead of a balanced mixture of bundles, you can use food soda and vinegar. The result of their interaction is the extraction of carbon dioxide. It is important to add to the dough separately: to connect soda with bulk ingredients, vinegar - with liquid. In the absence of the latter, take advantage of citric acid. This is the easiest way to replace the Bakery powder, preparing a biscuit or sand dough dish.

Recipes

The use of a bakery powder allows you to simplify the cooking process. If a rapid yeast dough is able to knead not every mistress, then make a blank for sand cookies, biscuit or cottage cheese casserole can even have inexperienced cooking. The secret of the pomp of the finished product is the correct use of the breakthrower.

Cherry Pie.

Ingredients:

  • Milk - 100 ml;
  • Sugar white - 110 g;
  • Egg chicken - 1 pc.;
  • Vanilla sugar - 10 g;
  • butter creamy - 50 g;
  • Wheat flour - 130 g;
  • Cherry without a bone - 2 tbsp.;
  • Bakery powder - 1 tsp.

Cooking:

  1. mix sifted flour and bakery powder;
  2. Separately beat the egg and 2 types of sugar;
  3. add milk and oil;
  4. connect all the ingredients;
  5. stir the dough until uniformity;
  6. grease oil shape;
  7. lay a cherry;
  8. pour dough;
  9. Bake the cake at 180ºС 30 min.

Charlotte

Ingredients:

  • Apple - 2 pcs.;
  • Sugar white - 180 g;
  • chicken egg - 3 pcs.;
  • Wheat flour - 130 g;
  • Bakery powder - 1 tsp.

Cooking:

  1. Clear apples from peel and seeds;
  2. Puffed cut into cubes;
  3. lay them out in a lubricated form;
  4. Separately beat eggs with sugar;
  5. sift in a magnificent mass of flour, add a bakery powder;
  6. neatly interfere with dry ingredients using a blade;
  7. Pour apples in the resulting dough;
  8. Bake the cake at 180 ºС 20 min.

Berry cupcakes

Ingredients:

  • Vanillin - 1.5 g;
  • Sugar white - 100 g;
  • Fresh berries - 100 g;
  • Chicken egg - 2 pcs.;
  • kefir / yogurt - 60 ml;
  • butter creamy - 60 g;
  • Wheat flour - 150 g;
  • Bakery powder - 1 tsp.

Cooking:

  1. beat eggs with sugar;
  2. add melted oil;
  3. separately combine flour, bakery powder and vanillin;
  4. knead the dough based on the prepared components;
  5. rinse and dry berries;
  6. Cut them into flour and put in the dough;
  7. lubricate selected shapes;
  8. fill them on 2/3 test;
  9. Bake cupcakes at 180ºС 20 min.

Where else is the bakery powder applied?

Bolders are used not only in baking, but also for the preparation of lush omelets. A small chopping is enough that whipped eggs quickly rose and saved their volume. Connecting 1 tsp. Food baking powder with the same amount of lemon juice, you will receive an effective teeth whitening. It is quite aggressive, so each procedure should last no more than 2 minutes.

Useful advice

Choosing a bakery powder in the store, compare the compositions of the mixtures available. Some manufacturers add stabilizers, flavors, dyes, modified starch to bass. This does not affect the basic properties of the product, but makes it harmful to human health. Instead of acquiring low-quality compounds, you can prepare a bakery powder yourself.

Bakery powder - what it is, how to apply it correctly

February 07, 2017. 16736.

For the first time, the concept of the bakery powder appeared in 1903. Invented his famous, German pharmacist august deserving. Many bakery powder sign and other than another name - a baking powder. As a rule, this substance is used to prepare rootless baking.

baking powder

Bakery powder - what is it?

The bakery mix is ​​a special, dietary supplement, thanks to which the dough becomes lush and air. The dough in which such an additive is present has a uniform structure with air bubbles. It is at the expense of these air bubbles, the dough acquires its airiness.

As a rule, a modern packaged bakery mixture consists of food soda, wheat flour, stabilizer, starch, and an acidity regulator. You can also meet the types of powder, which added a variety of spices, such as saffron, to give baking golden color.

There are two types of powder for baking:

  • Biological substance (based on the process of fermentation based on bacteria, fungi and useful microorganisms). This type of bundle is very often used to baking baked bakery products;
  • Chemical substance (fermentation process is based on chemical reactions). The main chemical elements that cause the reaction are the food soda and ammonium.

How to use?

The shopping Powder is very simple to use the store, you need to clearly follow the instructions on the package. All that will be required of you is to add the desired amount of component used in the dough.

Be sure to follow the instructions and the recipe, as the composition and method of use at the bundle of different manufacturers can vary significantly.

How to replace the baking powder?

Now the means for baking can be purchased at any store or supermarket, but if you suddenly have not been this ingredient at hand, it can easily be replaced with another product.

The easiest way to replace this ingredient is the use of food soda redeemed by vinegar or citric acid. These components have each mistress.

The process of harvesting soda vinegar enhances the reaction of carbon dioxide, which makes the dough with air and lush. After the hissing process passes, the mixture is needed immediately add to the dough and mix thoroughly.

In order for the reaction to be successful and your baking is turned out, it should be strictly observed proportions. As a rule, it is 1 to 1. With an insufficient number of vinegar, baking will not work, and it will smell soda.

If the dough contains fermented milk products, such as: kefir, sour cream, serum, then soda can be added without vinegar. In fermented milk products, there is a large number of beneficial bacteria, with the help of which the process of carbon dioxide isolation will occur. Also such a component for lush and delicious baking can be prepared independently.

How to cook at home?

Make home bakery powder will not be absolutely no difficulty, and does not take much time. Even the most inexperienced hostess will cope with this process with ease. To prepare a homely baking powder we will need:

  • lemon acid;
  • wheat flour;
  • baking soda.

In order to get a bakery powder, it is sufficient to mix all the necessary ingredients in the correct proportions: 7 grams of soda, 13 grams of flour, and 2 grams of citric acid.

By the way, wheat flour can be replaced by ordinary food starch, then the baking powder will have a longer shelf life, and the result will not be worse. Usually, 10 grams of the bakery mixture are required by 200 grams of the test.

Add a baking powder only in the desired proportions, as indicated in the recipe. It is possible to store a baking powder in a regular bank, but it should only be stored in a dry place, otherwise the reaction will occur instantly.

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