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| Characteristics |
| Characteristics of baking powder by acidifying agents |
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- Baking powder produces gas when heated in the presence of moisture. At this time, it is classified as 'fast', 'slow', and 'continuous' (double acting) according to the gas production, and the role of acidifying agents is to control the gas production rate. It is mixed with more than 2 acidifying agents depending on the use.
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- Organic acids (citric acid, tartaric acid, fumaric acid?) are fast acidifying agents that produce gas quickly when contacted with water, and its advantages are good taste of the product and good inner structure.
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- Acidic phosphates (monosodium phosphate, S.A.P.P, monocalcium phosphate?) produce gas when contacted with water, but the amount of gas produced is increased when heated. It has advantages in good tastes and colors, but the inner structure (air bubbles) is irregular.
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- Compounds (aluminum sulfate, burnt ammonium alum?) are the slowest in terms of reactions, and the inner structure of the product is even but it is hard and tastes bad so it has to be used along with acidic substances.
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- G.D.L is not an acid but, when heated, it hydrolyzes and acts as an acid. Therefore, it is ideal to be used as an acidifying agent of baking powder, and it tastes good. Also, it forms fine structures and is good in the fried products (doughnuts) because of antioxidation effect but the disadvantage is that it is expensive.
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