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Topic: Leavening

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	Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Leavening of baked and other food products occurs due to either biological, chemical or mechanical means.
		Another important factor that one should be aware of is that even though specific leavening agents are selected for their contribution to leavening, they may also impact primary or secondary quality characteristics such as texture, color, and flavor.
		In choosing a leavening, one must be aware of the interrelationship between the leavening, structure and temperature of preparation.
	food.oregonstate.edu /learn/leavening.html (616 words)

	Leavening Agent Encyclopedia Article, Information, History and Biography @ HigherPower.org (Site not responding. Last check: 2007-11-07)
		A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes them to rise.
		Steam and air can also be considered to be leavening agents, since any existing tiny pockets of air or steam in a dough or batter will expand when heated.
		Pearlash was a common leavening agent before the invention of baking powder and baking soda.
	higherpower.org /encyclopedia/Leavening_agent (297 words)

	Leavening
		Leavening is that which gives breads, cakes, muffins, pancakes, cookies, and so forth the ability to rise and increase in volume.
		For example, a recipe might require sugar and butter to be creamed, representing one type of leavening (air), and call for baking powder as well, which is another type of leavening (carbon dioxide).
		Some leavening agents work quickly to produce the gas and if the batter or dough sits around or is stirred too much prior to baking, the oven spring (rising in the oven) will be diminished.
	users.rcn.com /sue.interport/food/leavning.html (714 words)

	Cook's Thesaurus: Leavens
		Notes: A leaven is anything that produces bubbles in dough or batter, causing baked goods to rise.
		Baking soda and baking powder are used to leaven quick breads, cookies, and muffins.
		Air bubbles can also be trapped in beaten egg whites, a technique used to leaven angel food or sponge cakes.
	www.foodsubs.com /Leaven.html (922 words)

	Leavening (Site not responding. Last check: 2007-11-07)
		Leavening agents make breads rise in the oven so they are light and porous (full of little holes).
		Baking powder is the leavening agent most often used in quick breads.
		It is used in leavened breads, rolls, breakfast cakes, and raised doughnuts.
	www.uen.org /Lessonplan/preview.cgi?LPid=209 (383 words)

	BAKING SODA BAKING POWDER
		Baking soda and/or baking powder are added to batters for leavening; i.e., in order to produce the gas that make cakes, muffins, and quick breads rise.
		So if the cake batter sits around for a while before you get it in the oven or it you beat the batter too much, the leavening will be lost and your baked goods will be flat.
		The phosphate and tartrate baking powders react rapidly at room temperature to release the leavening gas, which means that the batter has to be cooked quickly after the liquid ingredients have been added.
	users.rcn.com /sue.interport/food/bakgsoda.html (1110 words)

	Allrecipes \| Cook's Encyclopedia \| leavener; leavening agent
		Baking powder, baking soda and yeast are the most common leaveners used today.
		When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process.
		Some foods, such as ANGEL FOOD CAKE and SPONGE CAKE, are leavened by the air beaten into egg whites.
	allrecipes.com /advice/ref/ency/terms/7214.asp (133 words)

	MedlinePlus Medical Encyclopedia: Food additives
		Specific additives help change the acidity or alkalinity of foods to obtain a desired taste, color, or flavor.
		Leavening agents that release acids when they are heated react with baking soda to help biscuits, cakes, and other baked goods rise.
		There are many spices and natural and synthetic flavors that bring out the best in the flavor of food.
	www.nlm.nih.gov /medlineplus/ency/article/002435.htm (723 words)

	Rumford Baking Powder - Premium Double Acting Kosher Leavening Agent
		You'll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl.
		Rumford may be used in the exact quantities called for in your favorite recipes and is an all phosphate baking powder which is your assurance against after-taste and other harmful ingredients.
		Rumford Baking Powder leavening agent is a fine quality New England product that is designed to give dependable, high-quality leavening of many baked goods in the home kitchen, bakeries, restaurants and institutions.
	www.yankeegrocery.com /rumford_baking.html (1337 words)

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