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Leavening Agents

Leavening Agents. Gases expand greatly when they are heated, unlike gases and liquids. There are many different types of leavening agents. Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape, and texture.

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Leavening Agents

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  1. Leavening Agents Gases expand greatly when they are heated, unlike gases and liquids. There are many different types of leavening agents.

  2. Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape, and texture. • Formation of air cells is important during mixing. • Leavening gases are trapped in these air cells. • Walls are formed of gluten proteins and egg proteins, holding gases in and forming structure. • Exact measurement of leavening agents are important because small changes can produce major defects in a baked product.

  3. Yeast Fermentation: It is the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol. The release of this gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking. Yeast is a microscopic plant that accomplishes this fermentation process by producing enzymes. Yeast Yeast is the leavening agent in breads, dinner rolls, Danish pastries and similar products.

  4. Because Yeast is alive, it is Sensitive to Temperatures!!!!!!! • 34*F Inactive (storage temp.) • 60-70*F Slow Action • 70-90*F Best Growth (fermentation & Proofing for bread dough) • Above 100*F Reaction Slows • 140*F Yeast is Killed • Yeast also contributes to flavor. The longer the fermentation, the stronger the flavor.

  5. Types of Yeast Fresh Yeast Active Dried Yeast

  6. Another Type of Yeast…Instant Dry Yeast!!!

  7. Chemical Leaveners

  8. Other Leaveners….. Air Steam When water turns to steam, it expands 1100 times its original volume. Because all baked products contain some moisture, steam is an important leavening agent. Examples: Cream puffs, popovers, pie crusts. If the starting temperature is high, leavening is at its greatest.

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