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Baking Powders
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Excerpt from Baking Powders: A Treatise on Their Character, Methods for the Determination of Their Values, Etc;, With Special Reference to Recent Improvements in Phosphate Powders Baking Powders have for their essential constituents, sodium bicarbonate and some form of acid or acid salt. During the bread making process in which they are employed, under the influence of the water or other liquid used in mixing the dough, chemical reaction more or less complete ensues between these constituents, resulting in the evolution of the leavening carbon dioxide gas, which is eventually dissipated, and a fixed residue, saline for the most part, which remains. It is, therefore, the character of this residue which determines the hygienic quality of any baking powder. Based upon these residues, Baking Powders may be conveniently divided into three well defined groups: 1st. Baking Powders conveying to the food in which they are used, a saline addition of phosphates, for the most part of calcium and sodium. 2nd. Baking Powders conveying to the food in which they are used, a saline addition of tartrates, for the most part potassium-sodium tartrate, more commonly known as the medicine Rochelle salt. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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