On food and cooking the science and lore of the kitchen ( PDFDrive ) 1011

phosphate(MCP)
mixing
Sodiumaluminum
Slowrelease
pyrophosphate(SAPP)
aftermixing
Sodiumaluminum
Slowreleaseand
sulfate(SAS)
heat-activated
Sodium
Heat-activated,earlyin
aluminum
cooking(100–104ºF/38–
phosphate(SALP)
40ºC)
Dimagnesium
Heat-activated,earlyin
phosphate
cooking(104–111ºF/40–
(DMP)
44ºC)
Dicalcium
Heat-activated,latein
phosphate
cooking(135–140ºF/57–
dihydrate(DCPD)
60ºC)
Baking Soda The most common alkaline
component of chemical leavenings is sodium
bicarbonate (or sodium acid carbonate,

NaHCO3),usuallycalledbakingsoda.
Bakingsodacanbethesoleadded
leaveningifthedoughorbattercontainsacids


toreactwithit.Commonacidingredients
includesourdoughcultures,fermentedmilks
(buttermilk,yogurt),brownsugarand
molasses,chocolate,andcocoa(ifnot
dutched,p.705),aswellasfruitjuicesand
vinegar.Ageneralruleofthumb:ẵ
teaspoon/2gmbakingsodaisneutralizedby1
cup/240mloffermentedmilk,or1
teaspoon/5mloflemonjuiceorvinegar,orẳ
teaspoons/5gmcreamoftartar.
Baking Powders Baking powders are
complete leavening systems: they contain
both alkaline baking soda and an acid in the
formofsolidcrystals.(Theactiveingredients
are mixed with ground dry starch, which
prevents premature reactions in humid air by
absorbing moisture, and gives the powder
more bulk so that it’s easier to measure.)
When added to liquid ingredients, the baking
sodadissolvesalmostimmediately.Iftheacid
is very soluble, it too will dissolve quickly