To determine the presence of phosphate salts in baking powders and baking chemicals. The phosphates are present in baking powders as the acid component, responsible for reacting with the bicarbonate source, causing carbon dioxide to evolve. Typical phosphates used are monocalcium phosphate (anhydrous and monohydrate), sodium acid pyrophosphate, sodium aluminum phosphate, dicalcium phosphate, and dimagnesium phosphate. In baking chemicals, such as dough conditioners and yeast foods, phosphates are used as nutrient sources and pH/buffering agents. Dough conditioners may contain calcium or ammonium phosphates.