Bubuak pangombang

Bubuak pangombang (bahaso Inggirih: baking powder)^[1]^[2] adolah bahan pangombang nan paguno untuak maningkekàn volume dan mamparingan bantuak makanan nan dipanggang ajak muffin, bolu, scone, dan biskuit. Bubuak pangombang bakarojo dangan malapehàn gas karbon dioksida ka dalam adonan malalui sabuah reaksi asam-basa, manyobabkan galombuang-galombuang pado adonan nan masih basah, dan katiko dipanehan adonan mamuai; katiko adonan matang, galombuang-galombuang tu taparangkok hinggo manyobabkan kue manjadi naiak dan ringan. Bubuak pangombang dipakai untuak manggantian ragi katiko raso fermentasi indak diingini pado makanan nan dihasilkan,^[3] atau ketika adonan kurang memiliki sifat elastis untuk menahan gelembung-gelembung gas lebih dari beberapa menit.^[4] Roti nan dibuek dangan mamakai bahan pangombang kimia disabuik roti copek.

Sabagian bosegh bubuak pangombang nan tasadio di pasaran dibuek dari unsua basa (biasonyo soda kue nan juo dikana sabagai natrium bikarbonat ditambah ciek atau lobiah garam asam, dan pati lombam (umumnyo pati jaguang, meskipun pati kantang dapek juo paguno). Bubuak pangombang adolah sumber karbon dioksida,^[5] dan reaksi asam-basa nan tajadi lobiah topek dijalehàn sabagai dekomposisi soda kue satolah diaktifkan dek asam, sasuai parsamoan barikuik:^[6]

NaHCO₃ + H⁺ → Na⁺ + CO₂ + H₂O

Panambahan pati lembam pado bubuak pangombang punyo babarapo kagunoan, tarutamo untuak manyorap kalambapan. Dangan tasorapnyo kalambapan, umua simpan dapek lobiah lamo basobok mancogah tajadinyo reaksi unsua asam dan basa sacaro prematur. Salain itu, bubuak nan koriang juo dapek bacampua dangan mudah, dan bantuak tapuang mamungkinkan panimbangan nan lobiah akurat.^[7]

Asam di dalam bubuak pangombang dapek barupo aksi-copek atau aksi-lambek.^[8] Asam aksi-copek baraksi pado campuran basah dangan bubuak pangombang pado suhu ruang, samantaro asam aksi-lambek indak akan bareaksi hinggo dipanehàn di dalam oven. Bubuak pangombang nan tadiri dari asam-asam aksi-copek dan aksi-lambek disabuik double acting (aksi gando); bubuak pangombang nan hanyo barisi ciek asam disabuik single acting (aksi tunggal). Bubuak pangombang double-acting hanyo malapehan sabagian gas sawakatu adonan masih basah, dan adonan naiak untuak kaduo kalinyo sawakatu dipanggang di dalam oven, bubuak pangombang double-acting manjamin adonan kue panggang manjadi naiak, sahinggo salisiah wakatu antaro mangaduak adonan dan mamanggang indak bagitu mamangaruhi hasil akhia kue. Bubuak pangombang double-acting ikolah nan kini tasadio sacaro lowe untuak konsumen, meskipun idak ditulih pado label. Garam asam suhu randah nan umum, di antaronyo krim tartar dan monokalsium fosfat (disabuik juo kalsium asam fosfat). Garam asam suhu tinggi di antaronyo natrium aluminum sulfat, natrium aluminum fosfat, dan natrium asam pirofosfat.^[9]

Rujuakan

↑ Echols, John M.; Shadily, Hassan; Wolff, John U. (1989) (dalam bahaso en). An Indonesian-English Dictionary. Cornell University Press. ISBN 978-0-8014-2127-3. https://books.google.co.id/books?id=hSfia-1mYgMC&pg=PA44&dq=bakpuder&hl=id&sa=X&ved=0ahUKEwjJz8HG-oLmAhUIxjgGHY7_ChoQ6AEIMzAB#v=onepage&q=bakpuder&f=false.
↑ Pringgodigdo, Prof Mr Ag (1991-01-01) (dalam bahaso id). Ensiklopedi Umum. Kanisius. ISBN 978-979-413-522-8. https://books.google.co.id/books?id=BJrFsQ0SwzgC&pg=PA706&dq=bakpuder&hl=id&sa=X&ved=0ahUKEwjJz8HG-oLmAhUIxjgGHY7_ChoQ6AEIKzAA#v=onepage&q=bakpuder&f=false. ^{[pautan nonaktif salamonyo]}
↑ Matz, Samuel A. (1992). Bakery Technology and Engineering (edisi ke-3). Springer. p. 54. http://www.google.com/books?id=rU1wQotD3jIC&lpg=PP1&pg=PA54#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.
↑ McGee, Harold (2004). On Food and Cooking (edisi ke-revised). Scribner-Simon & Schuster. p. 533. http://www.google.com/books?id=iX05JaZXRz0C&lpg=PP1&pg=PA533#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.
↑ "Chemical Leaveners, Lallemand Baking Update, Vol. 1 No. 12, 1996" (PDF). Lallemand Inc. Diarsipkan dari versi asli (PDF) tanggal 2006-10-14. Diakses tanggal 2009-03-05.
↑ A.J. Bent, ed (1997). The Technology of Cake Making (edisi ke-6). Springer. p. 102. http://www.google.com/books?id=OTy8aIWxHhQC&lpg=PP1&pg=PA102#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.
↑ McGee, Harold (2004). On Food and Cooking (edisi ke-revised). Scribner-Simon & Schuster. p. 534. http://www.google.com/books?id=iX05JaZXRz0C&lpg=PP1&pg=PA534#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.
↑ Lindsay, Robert C. (1996). Owen R. Fennema. ed. Food Chemistry (edisi ke-3). CRC Press. p. 772. http://www.google.com/books?id=1OhFPZ7tFz8C&lpg=PP1&pg=PA772#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.
↑ Matz, Samuel A. (1992). Bakery Technology and Engineering (edisi ke-3). Springer. pp. 71–72. http://www.google.com/books?id=rU1wQotD3jIC&lpg=PP1&pg=PA71#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

Pautan lua

Media tantang bubuak pangombang di Wikimedia Commons
Cook's Thesaurus: Leavens Descriptions of various chemical leavening agents and substitutions.
Baking Powder Contains list of aluminium-free baking powders available in the US.

Iko baru kimia rancangan. Bantulah Wikipedia untuak mangambangannyo.

[1] Echols, John M.; Shadily, Hassan; Wolff, John U. (1989) (dalam bahaso en). An Indonesian-English Dictionary. Cornell University Press. ISBN 978-0-8014-2127-3. https://books.google.co.id/books?id=hSfia-1mYgMC&pg=PA44&dq=bakpuder&hl=id&sa=X&ved=0ahUKEwjJz8HG-oLmAhUIxjgGHY7_ChoQ6AEIMzAB#v=onepage&q=bakpuder&f=false.

[2] Pringgodigdo, Prof Mr Ag (1991-01-01) (dalam bahaso id). Ensiklopedi Umum. Kanisius. ISBN 978-979-413-522-8. https://books.google.co.id/books?id=BJrFsQ0SwzgC&pg=PA706&dq=bakpuder&hl=id&sa=X&ved=0ahUKEwjJz8HG-oLmAhUIxjgGHY7_ChoQ6AEIKzAA#v=onepage&q=bakpuder&f=false. ^{[pautan nonaktif salamonyo]}

[3] Matz, Samuel A. (1992). Bakery Technology and Engineering (edisi ke-3). Springer. p. 54. http://www.google.com/books?id=rU1wQotD3jIC&lpg=PP1&pg=PA54#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

[4] McGee, Harold (2004). On Food and Cooking (edisi ke-revised). Scribner-Simon & Schuster. p. 533. http://www.google.com/books?id=iX05JaZXRz0C&lpg=PP1&pg=PA533#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

[5] "Chemical Leaveners, Lallemand Baking Update, Vol. 1 No. 12, 1996" (PDF). Lallemand Inc. Diarsipkan dari versi asli (PDF) tanggal 2006-10-14. Diakses tanggal 2009-03-05.

[6] A.J. Bent, ed (1997). The Technology of Cake Making (edisi ke-6). Springer. p. 102. http://www.google.com/books?id=OTy8aIWxHhQC&lpg=PP1&pg=PA102#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

[7] McGee, Harold (2004). On Food and Cooking (edisi ke-revised). Scribner-Simon & Schuster. p. 534. http://www.google.com/books?id=iX05JaZXRz0C&lpg=PP1&pg=PA534#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

[8] Lindsay, Robert C. (1996). Owen R. Fennema. ed. Food Chemistry (edisi ke-3). CRC Press. p. 772. http://www.google.com/books?id=1OhFPZ7tFz8C&lpg=PP1&pg=PA772#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

[9] Matz, Samuel A. (1992). Bakery Technology and Engineering (edisi ke-3). Springer. pp. 71–72. http://www.google.com/books?id=rU1wQotD3jIC&lpg=PP1&pg=PA71#v=onepage&q=&f=false. Diakses pado 12 Agustus 2009.

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