What is baking powder? Baking dough - what is it? When baking powder is added to the dough

Baking powder for the dough is needed to get airy, melting in the mouth baked goods. In the store you can buy a special one. It is better to make a baking powder for the dough with your own hands. Such an additive will be no different from the purchased one. It will add extraordinary splendor to your pies. How to make homemade baking powder? The answer to this question can be found in this article.

Baking powder for dough - what is it?

This product is a special one that is added to yeast-free baked goods. The main task of this ingredient is to add puffiness to the finished culinary product.

The baked goods are airy and melt in the mouth thanks to carbon dioxide, the bubbles of which are released during cooking and evenly lift the dough. The result is a culinary masterpiece that is distinguished by its splendor and appetizing appearance. The formation of carbon dioxide is the result of a reaction that occurs between the components of the baking powder. As part of this additive, there is a special filler, which does not allow the components of the baking powder to interact with each other ahead of time.

What can replace baking powder for dough? This is described in more detail below.

How to replace baking powder?

The classic composition of this ingredient is as follows:

• baking soda - 125 grams;
• wine stone - 250 grams;
• ammonium carbonate - 20 grams;
• rice flour - 25 grams.

At home, the hostess cannot find such ingredients. So for the test?

Instead of baking powder, you can use a mixture of wheat flour, baking soda and citric acid, formulated in certain proportions.

Another replacement option is simply baking soda. More on this will be written below. And now it's time to find out how to make a baking powder for the dough with your own hands.

DIY baking powder making yourself

To prepare this ingredient, you will need the following products:

• wheat flour - 12 tablespoons;
• baking soda - 5 tablespoons;
• citric acid - 3 tablespoons.

Consider the cooking process:

1. Pour flour into a dry glass jar.
2. Add baking soda and citric acid.
3. Mix the ingredients using a dry wooden spoon.
4. Close container tightly and shake well to distribute all components evenly.
5. Put a lump of refined sugar in a jar to remove excess moisture.

The glass container and wooden spoon must be completely dry, otherwise the ingredients of the homemade baking powder will react in the jar and the powder will be spoiled.

Store the resulting mixture in a tightly closed glass container.

Now you know how to make your own baking powder.

How to replace baking powder with baking soda?

Replacing the baking powder with regular baking soda is allowed. In this case, one of the following ingredients must be present in the dough:

• fermented milk products;
• chocolate;
• citric acid;
• juice or fruit puree.

If the dough does not contain at least one of these foods, the baking soda will have nothing to react with. As a result, carbon dioxide will not be emitted.

How much soda should be added to the dough in any given case? This can only be determined empirically. You will need about half the baking soda than the prescription baking powder.

Some housewives believe that it is necessary to add to baked goods already.However, if you introduce this component after it has reacted with vinegar, the necessary carbon dioxide will be released into the air and will not get into the dough. The desired result will not be achieved. It would be more correct to introduce soda into the dry dough. And just before putting it into the mold, add a little vinegar.

Benefits of homemade baking powder

Why should you make your own baking powder for dough, abandoning the purchased one? In addition, flour or starch are added to the store-bought baking powder. It would seem that such a baking powder consists exclusively of natural products. However, in mass production, some of the constituents are replaced with chemical analogues, the frequent use of which can be harmful to health.

Sometimes housewives add more baking powder to the dough than indicated in the recipe. They think that baking will get even better. This is not worth doing. After all, if you overdo it with a store baking powder, then the finished culinary product will not acquire the desired splendor. Excessive amounts of baking soda and citric acid can lead to a bitter taste.

This is why it is best to use homemade baking powder for the dough. What will it do for your baked goods? It will acquire pomp, airiness and a beautiful appearance. In addition, there will be no harmful chemical components in finished culinary products.

Conclusion

Now you know what a baking powder is for. And if at the right time you didn't have store-bought baking powder at hand, then you don't need to be upset. Components that are always present in your kitchen can be a worthy replacement. Homemade baking powder will compare favorably with the purchased one. After all, he always gives the dough splendor. The finished baked goods have excellent taste, do not contain harmful impurities and are well stored. Another advantage of homemade baking powder is that its cost is much lower in comparison with the store counterpart.

On supermarket shelves next to vanilla, ground cinnamon and powdered sugar, you can find baking powder. This ingredient is found in most baking recipes. Its mission is to give the dough the "right" consistency: with the baking powder it becomes tender, airy and especially tasty.

But what if you forgot to add another pack of baking powder to your shopping list, and at home you run out of supplies? In no case do not be discouraged and do not give up the idea of \u200b\u200bmaking delicious pastries for home.

We found out why sometimes in baking it is simply impossible to do without baking powder and how to replace this ingredient if it was not at hand. It turns out that there are quite a few alternatives available!

What is baking powder for?

Baking powder is also called baking powder. This ingredient is used in baked goods to give the dough the desired consistency. Baking powder is most often made up of baking soda, citric acid, and flour or starch. To make one large pie, as a rule, you need no more than 1-2 teaspoons of this ingredient.

How does baking powder work? It is added to flour. The baking powder fills the dough with carbon dioxide, which is formed by the interaction of soda and citric acid. For this chemical reaction to occur, it is important to mix all of these ingredients in the correct proportion. As a result, the dough is airy, and the pastries are fluffy, tender and tasty.

For those who love numbers: one packet usually contains 10-12 grams of baking powder. Exactly so much fits in a teaspoon. Keep this in mind when planning to make baked goods and think over the list of ingredients you need to buy.

Five available alternatives

Baking powder is not a panacea for perfect baking. If it is over or simply did not appear at the right time and in the right place, you can safely replace it with another ingredient without losing the taste and consistency of the dough. Here are some of the available alternatives that are sure to be found in every kitchen.

Homemade baking powder

If you don't have store-bought baking powder on hand, you can try making it yourself. To do this, you will have to remember the math from the school course and mix all the constituent ingredients of the baking powder in the correct proportion. Be attentive and accurate.

So, you need 5 tablespoons of baking soda, 3 tablespoons of citric acid, and 12 tablespoons of flour or cornstarch. All ingredients must be mixed in a glass bowl or jar. All appliances must be dry. A wooden stick or spoon is the best choice for mixing. This is not an ordinary fad: the interaction of moisture and metal can cause the chemical reaction to start ahead of time. This homemade baking powder will not have the desired properties.

Homemade baking powder is added to the flour. One teaspoon of this baking powder is equivalent to the store version. Use a homemade baking powder to make biscuit, butter, choux, or shortcrust pastry.

Soda

Another simple and cool alternative to store-bought baking powder is regular baking soda. As a rule, it is always in stock in every kitchen, which means that this ingredient can help you out in a difficult situation when the baking powder is not at hand.

Under the influence of temperatures above 60 degrees, soda gives off a little carbon dioxide. It is suitable for making pastry, biscuit, shortcrust pastry or choux pastry. Soda should be added to flour from the ratio: 1 teaspoon of baking powder \u003d 1 teaspoon of baking soda. Quick soda is used.

An important condition: soda can replace baking powder only in recipes that contain acidic ingredients. It is in this case that she will be able to make the dough fluffy, loose and tender. Sour foods can include fermented milk products (sour cream, kefir, natural yogurt), fruits, berries, fruit puree, juice.

Soda and vinegar

Undecomposed baking soda can ruin baked goods by giving it an unappetizing yellow-brown or green hue, as well as an unpleasant aroma and taste. Soda will not decompose if there are no acidic foods on the ingredient list. In this case, it is necessary to use a mixture of soda and vinegar instead of baking powder. To replace 1 teaspoon of baking powder, mix 1/2 teaspoon of baking soda and 1/4 teaspoon of vinegar.

There are many ways to add this alternative to a recipe. Separately, baking soda can be added to flour, and vinegar to liquid ingredients. You can also extinguish the baking soda with vinegar and add to the ready-made dough. Slaked soda is added instantly: while the boiling process is taking place. Otherwise, carbon dioxide may escape.

It is important to take into account the fact that the dough into which you added the soda slaked with vinegar must be immediately sent to the oven, otherwise the necessary processes will not start. It is different with baking powder from the store: the dough can stand for a while with it. If you don't want to rush, add the baking soda and vinegar separately to the dough.

Sparkling water

Alcohol makes baked goods airy. This is because it reduces the stickiness of the flour. As a result, the dough becomes loose and fluffy. For the preparation of shortcrust yeast-free dough, rum or cognac will do just fine. They also add a pleasant aftertaste and aroma to the dough. And yeast dough will rise better if you add vodka to it.

How to determine the right amount of alcohol? It is calculated based on the ratio of 1 tablespoon of drink to 1 kilogram of dough. To understand the mass of the dough, add the mass of all the ingredients used. Alcohol can be added to liquid ingredients or mixed directly into flour.

To be sure that the biscuit is fluffy, so that the shortbread dough does not turn into a hard "bottom", so that the honey cakes are fluffy and soft, and in many other cases, housewives use baking powder. But often, having disassembled packages from the store at home, you find that this little thing has not been bought. In this case, any culinary masterpiece will be saved by a baking powder made with your own hands.

In cooking, a baking powder for dough is called a substance that gives splendor and lightness to finished baked goods. The leavening agents used in the dough kneading process are conventionally divided into two groups: biological and chemical.

• The former includes baker's yeast, whose metabolic byproduct is carbon dioxide, which makes baked goods fluffy.
• The second type is more often found on store shelves in small bags with the inscription: "Baking powder" or "Baking powder for dough."

What is hidden in these small bags and will it be possible to prepare an analogue of this ingredient on your own at home? This will be discussed further.

1. Ammonium carbonate (or just ammonium), which decomposes with the release of carbon dioxide when heated above 60 degrees. It can be used without precise proportions as it will completely disintegrate in baked goods.
2. Baking soda, which is essentially a salt of unstable carbonic acid, also releases carbon dioxide when it reacts with more active acids. Its dosage in the dough must be approached very thoroughly, otherwise an unpleasant soda aftertaste in the finished product is guaranteed.

Most commonly, baking soda is combined with citric acid powder to make homemade baking powder.

But there are ways to prepare the desired product without this component:

1. Tartar is a powdery substance that is a by-product of wine production. To use as a baking powder, mix ¼ teaspoon baking soda and 2/3 teaspoons of tartar powder into one serving.
2. Dried cranberries or black currants. The strong enough organic acids contained in these berries will do an excellent job of neutralizing the soda in the dough. For baking powder based on them, it is necessary to grind dry berries in a coffee grinder to a powder state and mix with soda in a 2: 1 ratio.

Our mothers and grandmothers coped with the task of loosening the dough without purchased baking powders and baking powder, while the baked goods turned out to be quite lush and tasty. But extinguishing soda with vinegar or lemon juice has one significant drawback - most of the gases in the open air quickly evaporate.

To avoid this, you can spend just a few minutes making a homemade baking powder using baking soda and citric acid.

Since both substances are added to the dough in dry form, and the reaction between them occurs directly during baking, the products are more airy.

So, to prepare a small portion of a standard baking powder from soda and citric acid, these ingredients must be taken in a 1: 1 ratio, that is, one teaspoon of soda is mixed with a teaspoon of citric acid.

An important point: citric acid is often sold in the form of large crystals or granules, therefore, in order for it to interact better with soda, it should be ground in a coffee grinder to a powder state or crushed in a mortar.

Such a baking powder should not be cooked in large portions, since even a small amount of moisture trapped in it can provoke the onset of a reaction, and the baking powder will deteriorate.

With corn or potato starch

In order to prevent the components of the baking powder (soda and citric acid) from prematurely reacting, and to extend the shelf life of the powder, a loose base is added to it. One of these bases can be corn starch or potato starch.

This product does not have a pronounced smell or taste, but, meanwhile, it is able to absorb excess moisture, improve the quality of flour and make baked goods looser and more airy. For such purposes, it is possible to use potato, corn or rice starch.

• Using a potato-based product to make a homemade baking powder or simply add to the dough will be appropriate in combination with dairy and sour milk products. Otherwise, there is a risk that the flour product will be bland.
• Cornstarch is an ideal product for making desserts; like potato, it makes baked goods very fluffy and fluffy. This product has a finer structure and lower calorie content.
• Rice starch imparts thickness and viscosity to flowable mixtures, so it is more often used for making sauces, puddings, syrups and jam, as well as for thickening pie fillings. In the preparation of homemade baking powder, its use is also acceptable.

To make a baking powder for dough with your own hands based on starch, you should take:

• 12 parts of a starch base (potato or corn);
• 5 parts of dry, not slaked, soda;
• 3 parts of finely dispersed citric acid powder.

How to cook it yourself:

1. Measure out the required amount of ingredients using a small measuring spoon or teaspoon.
2. Mix everything in one container. In order for the baking powder components to be evenly distributed in the finished powder, it is better to sift the mixture several times through a fine mesh strainer.
3. Transfer the finished baking powder into a dry and tightly closed container.

When making homemade baking powder, it is important to keep both the measuring spoons and the storage container completely dry.

Baking powder with flour

Not only starch is able to separate soda and citric acid from premature interaction. Flour also copes with this task perfectly.

In this case, the proportions of baking powder will be the same as in the recipe with starch, but if you have an electronic scale at hand, you can measure the weight of the components in grams:

• 24 g of soda;
• 15 g citric acid;
• 61 g flour.

Priority of actions:

1. Weigh out the required amount of dry ingredients in grams.
2. Pour the mixture into a prepared container (clean dry jar).
3. Seal the container hermetically and shake it vigorously so that the composition mixes well.

To protect the baking powder from moisture, which is harmful to its properties, you can put a piece of refined sugar in a jar with it.

One-time dough baking powder: proportions

The shelf life of a baking powder prepared with your own hands for a dough is relatively short - only three weeks. To prolong it, it is often recommended not to mix all its ingredients, but to pour it into a storage container in layers. First - a layer of soda, then it should be divided with a layer of flour (starch), and sprinkle with lemon on top.

Only such a layering of homemade baking powder can be preserved until the first use, and then during the intake of the product, all its components are mixed, therefore, if the hostess does not bake often, it will be useful to know the proportions for preparing the baking powder at one time.

1. If the recipe requires 1 teaspoon of slaked soda, then a serving of the supplement made from ½ teaspoon of soda and ½ teaspoon of citric acid powder will completely replace it.
2. Taking the resulting homemade baking powder with the addition of starch or flour, its amount corresponding to 1 teaspoon of soda should be increased to two teaspoons. Only owners of precise electronic scales will be able to make such an amount of powder by mixing 12 g of flour, 5 g of soda and 3 g of citric acid. Without electronic scales, you will need to take about 1.2 teaspoons of flour, half a teaspoon of soda and about a third of a teaspoon of citric acid.

A mixture of fat and granulated sugar

In addition to the usual self-loosening products that can release gases during chemical reactions or metabolism (yeast, soda, ammonium), there is another type of leavening agents - loosening products.

They can become loose on their own or in a mixture with other products, under mechanical stress (beating with a mixer or whisk). These include:

1. Gelatin, agar-agar and pectin substances that add fluffiness and airiness to mousse desserts.
2. Eggs, the breaking ability of which is successfully used in biscuit dough.
3. A mixture of fat and granulated sugar, which allows, with proper kneading, to obtain a loose shortbread dough, even without adding baking powder.

What happens to fat and sugar during active work with a mixer or a whisk? They turn into a lush mass, trapping and holding air bubbles in themselves. The second point: any fat (butter, margarine, cooking oil, lard, and others) contains a certain amount of water. Thus, during baking, the high temperature turns the water into steam and the trapped air bubbles expand. All this forms voids in the finished baked goods no worse than baking powder.

Now you can be sure that forgetting to buy a baking powder, you can easily replace it with the means at hand. This means that pies and buns in your house will definitely not run out!

To be sure that the biscuit is fluffy, so that the shortbread dough does not turn into a hard "bottom", so that the honey cakes are fluffy and soft, and in many other cases, housewives use baking powder. But often, having disassembled packages from the store at home, you find that this little thing has not been bought. In this case, any culinary masterpiece will be saved by a baking powder made with your own hands.

In cooking, a baking powder for dough is called a substance that gives splendor and lightness to finished baked goods. The leavening agents used in the dough kneading process are conventionally divided into two groups: biological and chemical.

• The former includes baker's yeast, whose metabolic byproduct is carbon dioxide, which makes baked goods fluffy.
• The second type is more often found on store shelves in small bags with the inscription: "Baking powder" or "Baking powder for dough."

What is hidden in these small bags and will it be possible to prepare an analogue of this ingredient on your own at home? This will be discussed further.

DIY baking powder without citric acid

Among the chemical "fluffers" of the dough in cooking, the following are most often used:

1. Ammonium carbonate (or just ammonium), which decomposes with the release of carbon dioxide when heated above 60 degrees. It can be used without precise proportions as it will completely disintegrate in baked goods.
2. Baking soda, which is essentially a salt of unstable carbonic acid, also releases carbon dioxide when it reacts with more active acids. Its dosage in the dough must be approached very thoroughly, otherwise an unpleasant soda aftertaste in the finished product is guaranteed.

Most commonly, baking soda is combined with citric acid powder to make homemade baking powder.

But there are ways to prepare the desired product without this component:

1. Tartar is a powdery substance that is a by-product of wine production. To use as a baking powder, mix ¼ teaspoon baking soda and 2/3 teaspoons of tartar powder into one serving.
2. Dried cranberries or black currants. The strong enough organic acids contained in these berries will do an excellent job of neutralizing the soda in the dough. For baking powder based on them, it is necessary to grind dry berries in a coffee grinder to a powder state and mix with soda in a 2: 1 ratio.

Standard recipe with soda and lemon

Our mothers and grandmothers coped with the task of loosening the dough without purchased baking powders and baking powder, while the baked goods turned out to be quite lush and tasty. But extinguishing soda with vinegar or lemon juice has one significant drawback - most of the gases in the open air quickly evaporate.

To avoid this, you can spend just a few minutes making a homemade baking powder using baking soda and citric acid.

Since both substances are added to the dough in dry form, and the reaction between them occurs directly during baking, the products are more airy.

So, to prepare a small portion of a standard baking powder from soda and citric acid, these ingredients must be taken in a 1: 1 ratio, that is, one teaspoon of soda is mixed with a teaspoon of citric acid.

An important point: citric acid is often sold in the form of large crystals or granules, therefore, in order for it to interact better with soda, it should be ground in a coffee grinder to a powder state or crushed in a mortar.

Such a baking powder should not be cooked in large portions, since even a small amount of moisture trapped in it can provoke the onset of a reaction, and the baking powder will deteriorate.

With corn or potato starch

In order to prevent the components of the baking powder (soda and citric acid) from prematurely reacting, and to extend the shelf life of the powder, a loose base is added to it. One of these bases can be corn starch or potato starch.

This product does not have a pronounced smell or taste, but, meanwhile, it is able to absorb excess moisture, improve the quality of flour and make baked goods looser and more airy. For such purposes, it is possible to use potato, corn or rice starch.

• Using a potato-based product to make a homemade baking powder or simply add to the dough will be appropriate in combination with dairy and sour milk products. Otherwise, there is a risk that the flour product will be bland.
• Cornstarch is an ideal product for making desserts; like potato, it makes baked goods very fluffy and fluffy. This product has a finer structure and lower calorie content.
• Rice starch imparts thickness and viscosity to flowable mixtures, so it is more often used for making sauces, puddings, syrups and jam, as well as for thickening pie fillings. In the preparation of homemade baking powder, its use is also acceptable.

To make a baking powder for dough with your own hands based on starch, you should take:

• 12 parts of a starch base (potato or corn);
• 5 parts of dry, not slaked, soda;
• 3 parts of finely dispersed citric acid powder.

How to cook it yourself:

1. Measure out the required amount of ingredients using a small measuring spoon or teaspoon.
2. Mix everything in one container. In order for the baking powder components to be evenly distributed in the finished powder, it is better to sift the mixture several times through a fine mesh strainer.
3. Transfer the finished baking powder into a dry and tightly closed container.

When making homemade baking powder, it is important to keep both the measuring spoons and the storage container completely dry.

Baking powder with flour

Not only starch is able to separate soda and citric acid from premature interaction. Flour also copes with this task perfectly.

In this case, the proportions of baking powder will be the same as in the recipe with starch, but if you have an electronic scale at hand, you can measure the weight of the components in grams:

• 24 g of soda;
• 15 g citric acid;
• 61 g flour.

Priority of actions:

1. Weigh out the required amount of dry ingredients in grams.
2. Pour the mixture into a prepared container (clean dry jar).
3. Seal the container hermetically and shake it vigorously so that the composition mixes well.

To protect the baking powder from moisture, which is harmful to its properties, you can put a piece of refined sugar in a jar with it.

One-time dough baking powder: proportions

The shelf life of a baking powder prepared with your own hands for a dough is relatively short - only three weeks. To prolong it, it is often recommended not to mix all its ingredients, but to pour it into a storage container in layers. First - a layer of soda, then it should be divided with a layer of flour (starch), and sprinkle with lemon on top.

Only such a layering of homemade baking powder can be preserved until the first use, and then during the intake of the product, all its components are mixed, therefore, if the hostess does not bake often, it will be useful to know the proportions for preparing the baking powder at one time.

1. If the recipe requires 1 teaspoon of slaked soda, then a serving of the supplement made from ½ teaspoon of soda and ½ teaspoon of citric acid powder will completely replace it.
2. Taking the resulting homemade baking powder with the addition of starch or flour, its amount corresponding to 1 teaspoon of soda should be increased to two teaspoons. Only owners of precise electronic scales will be able to make such an amount of powder by mixing 12 g of flour, 5 g of soda and 3 g of citric acid. Without electronic scales, you will need to take about 1.2 teaspoons of flour, half a teaspoon of soda and about a third of a teaspoon of citric acid.

A mixture of fat and granulated sugar

In addition to the usual self-loosening products that can release gases during chemical reactions or metabolism (yeast, soda, ammonium), there is another type of leavening agents - loosening products.

They can become loose on their own or in a mixture with other products, under mechanical stress (beating with a mixer or whisk). These include:

1. Gelatin, agar-agar and pectin substances that add fluffiness and airiness to mousse desserts.
2. Eggs, the breaking ability of which is successfully used in biscuit dough.
3. A mixture of fat and granulated sugar, which allows, with proper kneading, to obtain a loose shortbread dough, even without adding baking powder.

What happens to fat and sugar during active work with a mixer or a whisk? They turn into a lush mass, trapping and holding air bubbles in themselves. The second point: any fat (butter, margarine, cooking oil, lard, and others) contains a certain amount of water. Thus, during baking, the high temperature turns the water into steam and the trapped air bubbles expand. All this forms voids in the finished baked goods no worse than baking powder.

Now you can be sure that forgetting to buy a baking powder, you can easily replace it with the means at hand. This means that pies and buns in your house will definitely not run out!

There are very few people in the world who are indifferent to delicious pastries. Moreover, some love to enjoy its amazing taste, while others love the cooking process. An experienced hostess knows that in order for everything to work out according to plan, you need to strictly follow the rules for preparing and baking goodies. Most culinary products require the use of a leavening agent. What is a baking powder for and how to use it? The article will answer this question.

Baking powder

There are rules that any cook knows about. To prepare airy, tender baked goods, you will definitely need a baking powder. The substance will give the product friability and splendor, improve the taste and appearance. As a baking powder, potash, baking powder, yeast, ammonium carbonate, soda can be used. Rum, cognac or alcohol can also be used to make special baked goods. Airy dough does not need a baking powder at all, because the dough grows due to the formation of air from beating butter and eggs.

Baking powder types

Dough baking powder is a substance that is very difficult or even impossible to do without when preparing confectionery. It can be divided into three main types.

Self-loosening agents promote fluffy and airy dough by releasing gases. As a result of a simple metabolism or chemical reaction, voids appear in the dough, which give it the desired consistency.

Baking powder does not act as a baking powder by itself. They show their abilities as a result of mechanical action (kneading, whipping). This baking powder can act on its own or in combination with other products.

The third type of baking powder is loosening gases. Changes in temperature or pressure contribute to their increase, and, as a result, voids form in the dough.

Self-loosening agents

This type of baking powder is divided into two groups: artificial and natural. Artificial (chemical) ones include: ammonium carbonate, potassium bicarbonate, potash (potassium carbonate), a mixture of sodium bicarbonate and carbonate, sodium bicarbonate, sodium carbonate, phosphates, orthophosphates.

The list of natural leavening agents consists of bread leaven, fermented milk products, lactic acid bacteria, baker's yeast, which are capable of emitting carbon dioxide.

The most common leavening agents

Homemade baking powder is most often made from baking soda with vinegar or ammonium carbonate. Baking soda enjoys special respect among experienced housewives. As a result of the combination with strong acids, carbon dioxide is released, which gives the culinary masterpiece splendor, looseness and airiness. It is not necessary to mix baking soda with vinegar, as the lightning reaction then helps the carbon dioxide escape. Therefore, it would be much more advisable to combine soda with lemon juice. For best results, extinguish the baking soda in a sealed container. You can also add baking soda to the flour and lemon juice directly to the dough. Do not forget about precautions, because baking powder, the composition of which consists of baking soda, can spoil the taste and appearance of the product. In particular, this happens when proportions are not observed.

Along with baking soda, ammonium carbonate can also be used in popularity. Its main disadvantage is a noticeable ammonia smell when the norm is exceeded. But soda also spoils the taste and gives the dough a grayish tint.

Baking powder and gases

A baking powder at home can also be products, among which the most used are: pectin, agar, gelatin, milk cream, carrageenan, egg white.

The most common loosening gases are nitrous oxide and carbon dioxide.

When using baking powder, you should be careful, because they are not devoid of negative consequences, with the exception of partially soda and starch. For example, baking powder contains substances such as phosphates, aluminates, potassium bitartrate. These chemicals can cause nephritis, bone demineralization, kidney damage, and irritation of the stomach lining.

How to make baking powder for dough

The recipe for baking powder is quite simple and not laborious. It is enough to combine wheat flour (12.2 g), citric acid (3 g) and baking soda (4.8 g) in a bowl. This ratio of the components will completely neutralize the soda with acid and prevent possible deformation of the taste of baked goods.

Since it is very difficult to follow these proportions, especially at home, stock up on baking powder for the future and make several servings. You can store it in a sealed container, and it will perfectly retain its properties.

Baking powder that contains baking soda should be prepared in a clean, dry, glass container. In it we mix citric acid (3 teaspoons), baking soda (5 teaspoons) and flour (12 teaspoons). Close the container with a lid and shake well. Store in a dry glass jar with a tightly closed lid.

Homemade baking powder has a number of advantages over store-bought baking powder. Firstly, lower cost, secondly, quality, and thirdly, safety for health.

How to replace baking powder

If you decide to replace the baking powder with something else, be sure to pay attention to the product recipe. For example, 1-2 teaspoons of baking powder can be replaced with baking soda (0.5 teaspoons), which must be sifted along with the flour. If the recipe for a confectionery product requires the addition of citrus, fermented milk or chocolate products, then soda can be added without extinguishing it with anything. 240 ml of kefir can completely neutralize half a teaspoon of baking soda, and the dough will be non-acidic and fluffy. In general, fermented milk products interact well with baking soda and give the dough looseness and airiness.

Lemon juice is the best way to extinguish baking soda, but vinegar is fine if you don't have it on hand. To prevent carbon dioxide from escaping, such a baking powder must be introduced into the dough very quickly. In recipes where the dough is prepared with the addition of sour cream, whey or kefir, soda also does not need to be extinguished. Recipes for beating eggs and butter do not require the addition of baking powder.

In conclusion, it should be noted that baking powder is a necessary and useful substance in the kitchen. It can make baked goods delicious and attractive, fluffy and airy, tender and light. Nevertheless, it is worth remembering about safety and using baking powder mainly of your own preparation. Avoid artificial chemicals when preparing food, as they can negatively affect health.