"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Thread Tools Display Modes
Old 09-07-2006, 10:56 AM   #11
Senior Cook
Join Date: Aug 2005
Location: Northern California
Posts: 354
Originally Posted by Andy M.
Baking powder is a combination of baking soda, cream of tartar, salt.
Actually, most baking powers are a combination of baking soda, cream of tartar and corn starch. Double acting baking powder contains another acidic ingredient (calcium or aluminum acid phosphate or citrate) which reacts to heating. The corn starch is a moisture absorber absorbs moisture to retard the chemical reaction of the baking soda and cream of tartar. Technically cream of tartar, calcium and aluminum phosphate and citrate are chemically salts, but there is no table salt (sodium chloride) in baking powder. Table salt would attract moisture and make the powder clumpy and would prematurely start the chemical reaction.

Here is a good site about baking powders:


Aurora is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:29 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.