SC+Leavening+Agents


 * EXTRA elaboration about leavening~Go further*



The present of leavener causes the flour mixture to rise. Leavener may be physical,biological, or chemical: Physical leaveners:Air and steam Biological leaveners:Yeast and bacteria Chemical leavener:Baking powder and baking soda

Air - air is incorporated into almost all flour mixtures during mixing,during the creaming of fat and sugar,by sifting dry ingredients, or by using whipped egg whites.

Steam -Water incorporated into flour mixtures produces steam when heated,expanding to 1600 times its original volume.Steam,either from liquid or from other ingredients such as egg whites,is the primary leavening agent for pastry and cream puffs.



Yeast and bacteria- in short(because too much to elaborate...haha),the yeast or bacteria are startly feed with available sugar in the bread, producing carbon dioxide and water through the process of fermentation.After all ingredient mixed, the dough is kneaded and allowed to sit in a warm place as carbon dioxide generated by the growing yeast makes the dough rise.

Baking powder and baking soda**-no need i elaborate.....read the article post by Prof Karim in wiki.......^^**

~Baking Ammonia: The Other White Leavening Agent~

Q & A: 1. How to differentiate baking ammonia with baking soda and baking powder? · Not very reactive at room temperature -- i.e., batters and doughs made with baking ammonia have a good bench tolerance; · Reacts rapidly in the presence of water and heat; · Increases uniformity and spread in cookies; · Increases browning; · Provides for a crisp, porous crumb; · Develops a very strong odor during baking that will dissipate once the product is cooked above 140?F; · Adds an ammonia off-flavor to still-moist baked goods.

2. What is the weakness of baking ammonia? The ammonia off-flavor that can be produced through use of baking ammonia in moist products is one disadvantage of this chemical leavening agent. For this reason, baking ammonia should never be applied in formulas for items that are large and/or have a high moisture content, e.g., muffins, biscuits, cakes or soft and moist cookies.Despite this disadvantage, baking ammonia remains a good choice when used in a way that makes it possible for the ammonia gas to bake out. For example, baking ammonia is particularly suitable as a leavening agent for low-moisture products (less than 3% moisture in the baked product) with large surface areas that are baked at high temperatures. Good applications include crackers, biscotti and small, dry cookies.