Abstract
Baking soda and baking powder are indispensable ingredients as leavening agents for making wheat flour confectionery. Methods to cause wheat flour to rise include a method using yeast fermentation, a method using the foaming property of food, and a method using water vapor pressure. Among them, the use of a chemical leavening agent is considered an excellent method in terms of simplicity and low cost. I investigated when leavening agents called Fukurashi-ko, Jūsō and Tansan began to be used in flour confectionery in Japan and associated global trends.
The use of baking soda in Japanese foods is described in the "Kairyō Kashi Seizō-hō :Improved Confectionery Manufacturing Method" in 1893 (Meiji 26). It is thought that it came to be used with the spread of flour confectionery and bread. In "Shoku Do Raku" by Gensai Murai, which was serialized in newspaper articles from 1903 (Meiji 36) to 1904 (Meiji 37), there is a description of ‹Jūsō› (baking soda) and ‹Yaki-ko› (baking powder). Baking powder at that time was an imported product. In 1922 (Taisho 11), the first domestically produced baking powder was released. It was about 60 years behind the development of baking powder in the United States.
