pasta mayası

Turkish - English

Definition of pasta mayası in Turkish English dictionary

(Gıda) baking powder

a dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released

Baking powder is a combination of chemicals, usually bicarbonate of soda, sodium aluminum sulfate and a filler The most commonly used baking powder is a double acting type, found in your grocery baking section Test for its strength by mixing one teaspoon baking powder with 1/4 cup of very hot water If you do not get a vigorous foaming action, your baking powder is not fresh Do not use it Purchase a new can from your local supermarket Check the expiration date also while at the supermarket (see expiration date)

A leavener containing baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch) Double-acting baking soda releases carbon dioxide gas when it becomes wet and again when exposed to oven heat

leavening agent containing baking soda and an acid-forming substance

any of various powdered mixtures used in baking as a substitute for yeast

Used as a leavening agent in preparing baked goods Consists of a carbonate, an acid substance, and starch or flour Check the expiration date as baking powder loses its leavening power over time Instead of discarding when it becomes old just use it as a deodorizer in your refrigerator

Baking powder is an ingredient used in cake making. It causes cakes to rise when they are in the oven. a powder used when baking cakes to make them lighter

ToDo

Is used to aerate the product it is part of In cakes it gives the rise in the oven as yeast does for bread Baking powder is a mixture of an alkaline a one or more acids When the baking powder is wetted and heat is applied, carbon dioxide gas is released It is this gas that expands the cells formed during the mixing stage of the cake batter, giving the cake its volume There are various forms of baking powder which have varying reaction rates; slow and fast acting and some which contain a combination of the two called double acting baking powder The double acting version is generally used in the baking industry unless specific characteristics are required and therefore a tailor-made baking powder will be used top of page

A chemical leavener usually comprised of sodium bicarbonate and a dry form acid and used in baking When mixed with a liquid the acid reacts with the sodium bicarbonate to produce carbon dioxide These gas bubbles are trapped in the dough and expand with heat causing the pastry or bread to rise Double acting baking powder produces CO2 on contact with liquid then produces more CO2when heat is applied

A chemical leavener combining an acid with bicarbonate of soda to form the gas which enables baked products to rise The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures Always store this tightly covered

a combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber) Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated

A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch) When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise

A chemical leavening agent produced in three forms, all activated when combined with liquid Tartrate acts instantly Phosphate is activated partially by liquid, partially by heat Double-acting is activated mainly by heat, releasing most of its carbon dioxide in the baking process

Hyphenation

pas·ta ma·ya·sı