请问小苏打在英语里是什么单词呀,还有泡打粉,谢谢.
baking sode
baking powder
Baking soda is sodium bicarbonate (NaHCO3).
When it is mixed with an acid liquid it releases the gas carbon dioxide (CO2):
NaHCO3 + H+ -----> Na+ + H20 + CO2(soda) (acid) (sodium) (water) (gas)
Baking powder is a combination of baking soda plus a few other things, most importantly a dry acid.
When the baking powder is mixed in a batter with the wet ingredients, the dry acid and the baking soda can then react together and release carbon dioxide.
There are different types of baking powders.
Single-acting baking powders are characterized by the type of acid they include.
Tartrate baking powders contain both cream of tartar (potassium acid tartrate) and tartaric acid. These create gas quickly when combined with baking soda in the presence of liquid, so the batter must be cooked quickly or it will go flat.
Phosphate baking powders contain either calcium phosphate or disodium pyrophosphate (
source of sodium pyrophosphate). They work a little slower than the tartrate baking powders, but most of the gas is still created outside of the oven and therefore can be lost.
S.A.S. baking powders have sodium aluminum sulfate (alum) as the acid. S.A.S. baking powders react slowly at room temperature and release more of the gas when heated. The phosphate and tartrate baking powders react rapidly at room temperature to release the leavening gas, which means that the batter has to be cooked quickly after the liquid ingredients have been added. On the other hand, the S.A.S. baking powders are better for products that will sit a while before being cooked. The problem with S.A.S. powders is that they have a bitter taste. They are used in combination with other leavening agents so not as much is needed. S.A.S. is often used in D.A. powders.
Double-acting (D.A.) baking powders are the most common type of baking powder in US supermarkets.
The first "action" refers to the release of gas when the baking soda in the powder reacts with an acidic liquid. D.A. baking powders contain a dry acid which does not react with the baking soda in the powder until water is added; at that point the baking soda dissolves, the acid dissolves, and the two can now mix and the reaction shown above occurs.
半年多没吃了，多伦多的油条贵的很，1刀一根，又不是现炸，
，改天自己试试
这个帖子是偶转来的，实际上俺从来不用什么面包机，都是手揉的~
