Starch-powder.jpg Starch-powder.jpg

Starch dust; (Thyodene)

CAS Registry Number (CASRN):

9005-25-8 ,

Units of original limits:

mg/m3 ,

Conc dep:

Y ,

name:

Starch dust; (Thyodene) ,

formula:

(C6H10O5)n ,

CAS Registry Number (CASRN):

9005-25-8 ,

SAX Number:

SLJ500 ,

Units of original limits:

mg/m3 ,

Conc dep:

Y ,

HR:

3 ,

specific gravity:

1.45 ,

state at 25 °C:

S ,

Molar mass (g/mol):

1.5 ,

Density (g/cm3):

1.5 ,

comment

Starch

Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. These days, most baking powder sold is double acting. This means that the first leavening occurs when baking powder gets wet– like when you combine the dry and wet ingredients in the recipe. (This is why you cannot prepare some batters ahead of time to bake later– because the baking powder has already been activated.) The second leavening occurs when the baking powder is heated.

Since baking powder already contains an acid to neutralize its baking soda, it is most often used when a recipe does not call for an additional acidic ingredient. Like my sugar cookies. However, this isn’t always the case. You can still use baking powder as the leavening agent in recipes calling for an acidic ingredient. Like my lemon cake.

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