Articles liés à Baking Powder: A Healthful, Convenient, Leavening Agent
Synopsis
Baking Powder: A Healthful, Convenient, Leavening Agent is a comprehensive guide to the benefits and uses of baking powder. Written by Thomas G. Atkinson, this book provides a detailed overview of the history and science behind baking powder, as well as its many applications in cooking and baking. The book begins with an introduction to the origins of baking powder and its development over time. It then delves into the chemical properties of baking powder and how it works to leaven baked goods. Atkinson also covers the different types of baking powder available and how to choose the right one for your recipes.The bulk of the book is dedicated to recipes that use baking powder as a leavening agent. Atkinson provides a wide variety of recipes, from classic baked goods like muffins and cakes to savory dishes like biscuits and cornbread. Each recipe includes detailed instructions and helpful tips for using baking powder to achieve the best results.Throughout the book, Atkinson emphasizes the health benefits of using baking powder in cooking and baking. He explains how baking powder can help reduce the amount of fat and sugar needed in recipes, making them healthier without sacrificing flavor or texture.Overall, Baking Powder: A Healthful, Convenient, Leavening Agent is an informative and practical guide for anyone interested in using baking powder to create delicious and healthy baked goods.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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Présentation de l'éditeur
Domestic Science I ext Book Page i CHAPTER I IJEAVENING AGENTS THE common leavening agents in use in the home are yeast and baking powder. Yeast is a microscopic plant which, in the leavening process, produces changes which finally result in the breaking up of sugars into alcohol and carbon dioxid gas. Baking Powder is a mixture of several substances which produce this same gas by chemical action. This gas, by forming in small bubbles throughout the dough mass, lightens or leavens it. Carbon dioxid gas is sonjetimes called carbonic acid gas. This is the gas which is present in all carbonated waters, whether natiu alor artificial, as in soda fountain waters. DISADVANTAGES OF YEAST IN the case of yeast, the fermentation which produces the gas is never of a single kind, as many different fermentations are going on at the same time. It is impossible, commercially, to control these different fermentations so that they will always exist in the same proportions; hence, we find that the flavors from different bakings vary greatly and are sometimes objectionable. Moreover, several hours must be allowed for the process of fermentation before the food can be placed in the oven. Fermentation does not take place readily in the presence of large quantities of butter, lard or eggs.
(Typographical errors above are due to OCR software and don't occur in the book.)
About the Publisher
Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.
Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the aged text. Read books online for free at www.forgottenbooks.org
Présentation de l'éditeur
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
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