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The last part of the EC number is the serial number, identifying specific enzymes within a sub-subclass. 24 represents gelatinase A, which is a metalloproteinase that breaks down gelatin and collagen, while 35 represents gelatinase B, which hydrolyzes peptide bonds. [2]
A crepe being cooked. Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
Note: this will impart a sour taste in your baked good. To use baking powder when baking soda is called for: Simply use 3 times the amount of baking powder. So if your recipe calls for 1 teaspoon ...
Baking powder was created for instances when you’re baking with low or no acid in the rest of your recipe. It’s made from two ingredients: baking soda and cream of tartar. The latter is ...
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Baking powder – leavening agent; includes acid and base; Baking soda – food base; Balm, lemon – Balm oil – Balsam of Peru – used in food and drink for flavoring; Barberry – Barley flour – Basil (Ocimum basilicum) – Basil extract – Bay leaves – Beeswax – glazing agent; Beet red – color (red) Beetroot red – color (red)
In the mid-19th century, the American industrialist and inventor, Peter Cooper, registered a patent for a gelatin dessert powder he called "Portable Gelatin", which only needed the addition of water. In the late 19th century, Charles and Rose Knox set up the Charles B. Knox Gelatin Company in New York, which promoted and popularized the use of ...