Chemical Leaveners

Go Ahead, "Bake" Your Day

Food Science Leavening

Let's Start with Baking Soda


CHO3(s) + Acid(aq) --> CO2(g) + Na2CO3(aq)

A Little Blurb About the Maillard Reaction

Between amino acids and most sugars

What Is the Maillard Reaction? - Instant Egghead #44
Speeding up the maillard reaction
The Maillard Reaction

Next Came Baking Powder

The 2 - in - 1 leavener

Baking soda + 2 powdered acids

Baking Power {CHO3(s) + Ca(H2PO4)2(s) + NaAl(SO4)2 x 12H2O(s) + cornstarch(s) + H2O {some form of a liquid}(aq) --> CO2(g) and Na2CO3(aq)

A Word about Double-Acting Baking Powder

Contains two acids:

Monocalcium Phosphate is soluble

Sodium Aluminum Sulfate is insoluble

Buckley's Double Action Baking Powder

To Reference Maillard Again

The base in baking powder is already neutralized by the two acids so the Maillard reaction does not take place.



Substitute for Baking Powder: 1/2 tsp. cream of tartar (acid) and 1/4 tsp. soda for 1 tsp. baking powder

Substitute for Baking Soda: NONE (come on people, it's only 59 cents. Go buy some!)

Now all you need is some flour, a few eggs, a stick of butter, a sprinkle of sugar, and a dash of salt and spices and you have got yourself dessert!