baking powder, double-acting, straight phosphate
Category: Baked Products Characteristics: Leavening Agents
Nutrition Highlights
Serving Size
Calories
2.3
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 4.4 (100%) |
| Protein | 0.02 (0.8%) |
| Total | 2.3 (100%) |
Serving: 1 tsp [5g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Ash | 3.3 (71.8%) |
| Carbohydrate | 1.1 (24.1%) |
| Water | 0.2 (4.0%) |
| Protein | 0.0 (0.1%) |
| Total | 4.6 (100%) |
Serving: 1 tsp [5g]
Benefits
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Provides lift and rise to baked goods by releasing gas bubbles when moistened and heated. This helps baked goods achieve a lighter, fluffier texture
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Contains calcium phosphate and sodium bicarbonate which react with each other to release carbon dioxide gas at different stages of the baking process, allowing for more consistent rise
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Double-acting means it releases gas during both the initial mixing stage and again later during baking, resulting in better volume and texture over single-acting baking powders
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The straight phosphate variety contains only calcium phosphate and sodium bicarbonate without any aluminum compounds, making it a healthier choice
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When used properly, it eliminates the need for yeast in many quick bread and cake recipes, speeding up preparation time
Risks
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Contains aluminum, which in large amounts can accumulate in the body and may pose health risks
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May contain small amounts of sodium, which should be limited in diets high in sodium
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As a leavening agent, it allows baked goods to rise but provides no nutritional value
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Prolonged ingestion of phosphate additives has been linked to increased risk of heart disease and kidney damage
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Allergic reactions to ingredients like sodium aluminum sulfate are possible in sensitive individuals
Additional Information
Leavening agents play a crucial role in baking by enhancing the texture and volume of various baked goods. One such leavening agent is baking powder, which is widely used in both professional and home kitchens. Baking powder is available in different varieties, and in this article, we will focus on double-acting baking powder with straight phosphate as the primary attribute.
Double-acting baking powder refers to a type of baking powder that releases carbon dioxide gas in two stages: first during the mixing stage, and then again when exposed to heat during baking. This unique characteristic provides several nutritional benefits and risks, which we will explore further.
Nutritional Benefits:
1. Source of Calcium: Double-acting baking powder with straight phosphate often contains calcium phosphate as one of its ingredients. Calcium is an essential mineral for maintaining healthy bones and teeth, as well as supporting proper nerve function and muscle contraction.
2. Calorie-Free: Baking powder is virtually calorie-free, meaning it does not contribute significantly to the overall calorie content of baked goods. This can be beneficial for individuals who are watching their calorie intake or trying to manage their weight.
3. Gluten-Free Option: Double-acting baking powder with straight phosphate is typically gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It can be used as a leavening agent in gluten-free baking recipes to achieve desirable texture and volume.
Nutritional Risks:
1. Sodium Content: Baking powder, including double-acting baking powder with straight phosphate, is typically high in sodium. Excessive sodium intake can contribute to high blood pressure and increase the risk of cardiovascular diseases. Individuals on a low-sodium diet or with hypertension should be mindful of their consumption.
2. Aluminum Concerns: Some baking powders contain aluminum compounds, including those with straight phosphate. While the health risks associated with aluminum are still debated, excessive intake may have potential links to neurotoxicity and certain diseases. However, the aluminum content in baking powder is generally considered safe for consumption.
3. Acidic Nature: Baking powder is slightly acidic due to the presence of cream of tartar or other acidic ingredients. While this acidity is necessary for the leavening process, excessive consumption of acidic foods may contribute to dental erosion and gastrointestinal issues in susceptible individuals.
It is important to note that the nutritional benefits and risks associated with double-acting baking powder with straight phosphate are primarily related to its role as a leavening agent and not as a significant source of nutrients. The quantity of baking powder used in recipes is usually minimal, and its impact on overall nutrition is relatively low.
In conclusion, double-acting baking powder with straight phosphate provides calcium, is calorie-free, and offers a gluten-free option for baking. However, it is high in sodium and may contain aluminum compounds, which can be concerns for individuals with certain health conditions. As with any ingredient, moderation and considering personal dietary needs and restrictions are key to maintaining a balanced and healthy diet.