Self-rising flour

Uses. Commercial monocalcium phosphate is available as both the anhydrous and the monohydrate salts. Most uses are based on acidic properties. Monocalcium phosphate is used to control acidity in powdered drink mixes, as an ingredient in effervescent tablets, as a plastics stabilizer, and in ceramics. Its single largest appHcation is as a leavening agent in bread, cake mixes, and self-rising flour. 

Self-replication, in supramolecular chemistry, 24 49-50 Self-rising flours, 26 281-282, 283 Self-sensing, in rheometers, 21 737 Self-supporting structures, artificial graphite in, 12 745 Self-warming baby milk bottle... 

J. T. Meckstroth 22 showed that the largest use for phosphoric acid is in sugar defecation. It is also used in the manufacture of jellies, preserves, and soft drinks in pharmaceutical preparations and in the rust-proofing of iron. The chief phosphates in industry are the calcium hydrophosphates used in making baking-powder, and self-rising flour sodium phosphates used in making boiler compounds, in laundry work, etc. The superphosphates are used in fertilizers. Calcium orthophosphate is the form of bone ash extensively used in the manufacture of bone china. 

Bakers use compounds that contain phosphate as leavening agents in cake mixes, self-rising flour, and baking powder. 

Baking powder and salt are added to flour to magically transform it into self-rising flour. Yeah, not so magical after all. 

It may be seen from Table F-14 that the milling procedures used to make white flour result in a product containing much less calcium, iron, thiamin, riboflavin, and niacin than whole wheat flour. However, enrichment of white flour restores the iron, thiamin, riboflavin, and niacin to levels equaling or slightly exceeding those in whole wheat flour. The use of calcium monophosphate in self-rising flour constitutes calcium fortification because it raises the level of this mineral so that it greatly exceeds the calcium content of whole wheat flour. 

Self-rising flour—Calcium phosphate is an ingredient of... 

Tables W-11, W-12, W-13, and W-14 show the standards for enriching flour, self-rising flour, macaroni products, and enriched bread, buns, and rolls. Calcium and vitamin D are permitted as optional additions to flour and bread, in the amounts specified. At about the same time that the flour enrichment program got underway (1941), iodine was added to table salt to prevent goiter, and vitamin D was added to milk to prevent rickets (Since most milk is now fortified with vitamin D, it is seldom added to bakery foods).

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