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3. Leavening powders
The use of baking powders is based on the idea of replacing the biological release of carbon dioxide by yeast with the release of gas from a chemical reaction.
The idea of using chemical reactions to create a gaseous release seems to date back to Whinting around 1838. He mixed sodium carbonate and hydrochloric acid with dough. The CO 2 released caused the dough to rise, and the sodium chloride formed salted it. But this process, attractive in its concept, was too brutal and never entered common practice. Nevertheless, all the research undertaken pointed in the direction of the release of carbon dioxide (CO 2 ) and its action on the dough during baking. It was in the 20th century that the trade in baking...
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Leavening powders
Comparison between organic yeasts and baking powders
References
General works
Regulations
Suppliers
(non-exhaustive list)
Yeast
Fould Springer http://www.springer.fr
Gist Brocades France S.A. http://www.gist-brocades.com
Leavening agents
Dr Oetcker
Ancel S.A.S....
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