Baking powder double-acting

The combination of the two acidulants gave rise to the so-called double acting baking powder. After research up to the 1930s several substances were approved and available as acidulants. 

Lastly, frozen pizzas are often not yeast raised at all but are chemically leavened. The usual leavening agent would be a double acting baking powder. 

FIGURE 14.21 Double-acting baking powder first forms small cavities in the dough when it is moistened. These are later inflated by a second release of carbon dioxide during baking. 

Double-acting baking powder contains a solid weak acid as well as the hydrogen carbonate ion. Potassium compounds... 

The label on a container of double-acting baking powder tells us that it contains cornstarch, bicarbonate of soda (also called sodium hydrogen carbonate, NaHC03), sodium aluminum sulfate, and acid phosphate of calcium (which chemists call calcium dihydrogen phosphate, Ca(H2P04)2). Classify each of the following as a pure substance or a mixture. If it is a pure substance, is it an element or a compound ... 

Double-acting baking powder Baking powder that contains fast- and slow-acting salts that produce COj upon hydration at ambient and baking temperatures. 

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