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Chemical leavening agents

Chemical leavening agents. and Quick breads. History of Quick Breads. Quick breads originated in the mid nineteenth century. The “quick” refers to no waiting for the dough to rise. This category consists of muffins, loaf breads, biscuits, scones, waffles, and pancakes. Leavening agents.

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Chemical leavening agents

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  1. Chemical leavening agents and Quick breads

  2. History of Quick Breads • Quick breads originated in the mid nineteenth century. • The “quick” refers to no waiting for the dough to rise. • This category consists of muffins, loaf breads, biscuits, scones, waffles, and pancakes.

  3. Leavening agents Chemical leavening agents Baking powder and baking soda Organic Leavening agent Yeast

  4. Chemical leavening agents • Create carbon dioxide which causes bread to rise quickly • Create a lighter texture than yeast

  5. Experiment results

  6. Baking soda Sodium bicarbonate (NaHCO3) A base Needs an acid to cause a reaction Neutralizes the acid and gives off CO2 in the process

  7. Common acids used in baking • Vinegar • Lemon juice (citrus juices) • Molasses • Cream of tartar • Buttermilk

  8. Baking Powder Made of • An acid • A base • A filler

  9. Types of Baking powder Single acting Double acting Reacts twice once when wet again when heated Begins to produce carbon dioxide as soon as it gets wet. Must be baked immediately or it will lose strength

  10. Proper measuring is important • Too much baking soda will cause a product to rise too quickly and then fall. It will also cause an unpleasant soapy taste. • Too much baking powder will produce a bitter taste in a product.

  11. Mix dry ingredients together than add the liquids to keep the leavening agents from reacting too quickly. Mix just until moistened.

  12. What’s wrong with this recipe? CUPCAKES 7/8 c. flour 1/2 c. sugar 1 egg 1/4 c. butter 1/4 c. milk 1 tsp. vanilla 1/2 tsp. cream of tartar

  13. What leavening agent is used in this recipe? DANISH ABLESKIVERS • 2 eggs, separated • 1 c. sour milk • 1 c. flour • 1/2 tsp. baking soda • 1/2 tsp. salt

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