小苏打是纯碳酸氢钠。当小苏打与水分和酸性成分(例如酸奶,巧克力,酪乳,蜂蜜)结合时,所产生的化学反应产生二氧化碳气泡,其在烘箱温度下膨胀,导致烘焙食品膨胀或上升。混合成分后立即开始反应,因此您需要立即烘焙需要小苏打的食谱,否则它们会变平!发酵粉含有碳酸氢钠,但它已经含有酸化剂(牙垢乳膏),还含有干燥剂(通常是淀粉)。发泡粉可作为单效发酵粉和双效发酵粉。单作用粉末被水分激活,因此您必须在混合后立即烘焙包含该产品的配方。双作用粉末分两步反应,在烘烤前可以静置一段时间。对于双作用粉末,当粉末加入到面团中时,一些气体在室温下释放,但是大部分气体在面团的温度在烘箱中升高后释放。一些食谱需要小苏打,而其他食谱需要发酵粉。使用哪种成分取决于配方中的其他成分。最终目标是生产出质地令人愉悦的美味产品。小苏打是基本的,除非与其他成分(如酪乳)的酸度相抵触,否则会产生苦味。你会在饼干配方中找到小苏打。发酵粉含有酸和碱,并且在味道方面具有整体中性效果。需要发酵粉的食谱通常需要其他中性味道的成分,如牛奶。发酵粉是蛋糕和饼干中的常见成分。

美国史瓦兹摩尔学院化学论文代写:小苏打和发酵粉的区别

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven. Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You’ll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

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