Where and how did baking start?!
Where and how did baking start?
1.What's the history of baking?
2.What are the guidelines to observe in baking?
Thanks in advance...
Answers: hope this answer yr questions
1a) The first group of people to bake bread were ancient Egyptians, in 8000 BC. and 1843 -
b) The first modern version of baking powder was discovered and manufactured by Alfred Bird (1811-1878), British chemist and founder of Bird and Sons Ltd. His improved version of baking powder was created so he could make yeast-free bread for his wife, Elizabeth, who had allergies to eggs and yeast. According to the article Pharmacy - the mother of invention? from the Royal Pharmaceutical Society of Great Britain
2)Baking Powder
“Baking powders are mixtures of chemicals varying in nature and composition that react in the presence of moisture and heat to release gas (Sultan, 40).” Baking powders come in two varieties: single-acting and double-acting. Both produce CO2 as an end product when the reaction takes place.
“Single-acting baking powder begins to react as soon as the chemical gets wet because the acid is soluble in cold liquids (web)”. Mixing cream of tartar, an acid component, with baking soda called formally sodium bicarbonate, a basic component, creates a single-acting baking powder. The mixture when wet reacts in a two step process like this:
NaHCO3 + KHC4H406 → KNaC4H406 + H2CO3
The CO2 enlarges existing air holes lightening the batter (Beranbaum, 473). In this way the batter expands, then as the heat of the oven evaporates moisture and coagulates proteins the batter sets around the expanded holes.
“Double acting means that part of the reaction takes place when the baking powder comes into contact with liquid and the remainder is activated by heat during baking.” “Double-acting baking powder is able to react twice because it is made with two different acids (web).” “Double-action baking powders are more commonly used and contain sodium aluminum sulfate or sodium acid pyrophosphate and the monocalcium phosphates making a partial solution and minor release of gas at low temperatures with a maximum release of gas at high temperatures (those of the oven). Starch is used as filler to stabilize by keeping the acid salts from contacting and reacting with the bicarbonate of soda if moisture should get into the powder. The amount of starch can be varied to standardize the strength of the baking powder (Sultan, 41).” Calcium carbonate and calcium lactate are know as anticaking-agents. They are used in many dry foods to allow them to flow smoothly and prevent clumping when exposed to moisture form the air.
This table from Baking Science & Technology shows the makeup of four types of baking powders. Sodium bicarbonate is the commonly used basic component, while the acidic component varies in all four types.
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Which type would you identify as being single-acting? Why? Did you notice that corn starch is a commonly used ingredient in all four?
Here are some interesting facts about using baking powder in recipes from famed Food Scientist Shirley Corriher’s book Cookwise:
“Baking soda is four times as strong as baking powder (Corriher, 138).”The general rule is 1 to 1 1/4 teaspoons baking powder or 1/4 to a breath over 1/4 teaspoon baking soda per cup of flour in the recipe (Corriher, 138)Other variables factor in to determining the proper amount of baking powder or soda such as pan size or the weight of additives like fruit (Corriher).
Another fun fact: Did you know the US government regulates baking powder?
The law requires baking powder to produce 12 grams of carbon dioxide for every 100 grams of baking powder used. Since all of the carbon dioxide comes from the baking soda in baking powder, at least 25 percent of baking powder must be baking soda.
hope this will help u lots Source(s):
i am also curious so i look it up it was started by someone very very fond of eating, cooking and inviting friends and relatives to party.
__guidelines
1. Patience http://www.joyofbaking.com/history.html...
read the above for information