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Topic: Leavening agent


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In the News (Sun 18 Aug 19)

  
  Bread - Search View - MSN Encarta
Leavened breads also use the physical action of steam to create rise, but they receive an additional lift from leavening agents, such as baking soda, baking powder, or yeast.
Leavening agents produce carbon dioxide, a harmless gas that enlarges air bubbles inside the dough.
Breads made with chemical leavening agents instead of yeast, such as baking powder or baking soda, are called quick breads because they can be mixed together and baked without first letting the dough rise.
encarta.msn.com /text_761562389__1/Bread.html   (2110 words)

  
 Bread - Encyclopedia, History, Geography and Biography
The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.
Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread.
Water is mixed with flour, salt and the leavening agent (baker's yeast or sourdough starter).
www.arikah.com /encyclopedia/Bread   (4756 words)

  
 Leavening Agents in Breadmaking   (Site not responding. Last check: 2007-10-13)
Leavening has often been thought of as the spirit of the bread, the element which provides the bread with character and quality.
It is leavened by benign bacteria whose existence is enhanced by the presence of salt.
It may well be the leavening agent of choice for all yeast breads because of its practicality.
www.tirbriste.org /dmir/CookingFeasts/0822/0822.html   (3388 words)

  
 Leavening agent - Wikipedia, the free encyclopedia
A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes them to rise.
In the presence of moisture, heat, acidity, or other triggers the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.
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.
en.wikipedia.org /wiki/Leavening_agent   (193 words)

  
 Bread
The development of leavened bread is commonly believed to have occurred in Egypt, due to its favorable wheat growing conditions, and required the development of wheat varieties with two properties not available in earlier varieties.
Initial development of leavened bread is believed to have occurred during the 17th century BC, but the wheat capable of producing it appears to have been rare for a very long time after it was initially developed.
Leavening is the process of adding gas to a dough before baking to produce a lighter, more easily chewed bread.
www.jewishrecipes.org /jewish-foods/bread.html   (3911 words)

  
 Diving Sub Demo   (Site not responding. Last check: 2007-10-13)
Chemical leavening is the reaction of a leavening base (such as baking soda) with a leavening acid (such as sodium aluminum sulfate) in the presence of moisture and heat to produce carbon dioxide gas.
Baking powder is a mixture of leavening agents (baking soda, acid salts) and inert ingredients (cornstarch, calcium carbonate) that react in the presence of moisture and heat to release a gas (carbon dioxide).
The leavening agents are the active ingredients that hold the necessary elements to produce the carbon dioxide gas.
www.clabbergirl.com /LessonPlans/CLeavening101.htm   (1239 words)

  
 Baking Management : Leaveners: rising to the occasion
Leaveners are among the most basic ingredients in every bakery, and by understanding their potential uses, bakers today are able to create formulations that not only satisfy, but surpass the expectations of their nostalgia-driven customers.
While the various leavening acids are available for bakers to create their own formulations, premixed baking powders, while some what restrictive in their applications, remain a highly convenient option for commercial baked goods formulations.
Their purpose is to prevent the leavening agent to react too soon and to standardize its strength throughout the mixing and baking processes.
bakingmanagement.bakery-net.com /article/15398   (1326 words)

  
 Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
For example, in the grilling of buttermilk pancakes, chemical leavening may be the dominant leavening action; however, one can not disregard the possibility that there is some mechanical action, i.e.
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)

  
 Apparatus for making edible, hand held containers made of cookie dough - Patent 5425527
The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.
In the dough used with the present invention, the leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.
If the leavening agent is baking soda, the recipe is modified by using between about 10-40% of the normal amount of baking soda called for in the recipe.
www.freepatentsonline.com /5425527.html   (4450 words)

  
 Unleavened
The two Biblical qualifications of "leavening" is that it spreads by contact and "puffs up", which is seen most noticeably in the consistency and rising of dough.
Leavening agents that can be used to leaven grain products would be on the prohibited list during the seven day feast.
In past centuries, a little leavened bread lump was kept in the kitchen as a leavening agent for making bread, along with several various leavening agents.
www.solarsabbath.org /unleavened.htm   (1250 words)

  
 Butter Cakes Recipe - Joyofbaking.com
There are three methods used in making butter cakes and the goal of each method is to incorporate the maximum amount of air into the batter (produces the volume and texture of the cake), to restrict the development of gluten in the flour (provides tenderness, texture and volume), and to have a uniform batter.
The flour is then sifted with a leavening agent (baking powder/baking soda) and salt.
Leavening: (This is a general guideline as the other ingredients used in a recipe also affect the amount of baking powder/baking soda used.)
www.joyofbaking.com /ButterCakes.html   (1928 words)

  
 Bread
Breads are a group of staple food-products prepared by baking, steaming, or frying a dough[?] consisting primarily of flour, water and optionally a leavening agent.
It is often made from wheaten flour that is allowed to ferment by the addition of liquids and yeast, and then baked in an oven[?].
An alternate technique for leavening bread is the use of baking powder, which typically consists of bicarbonate of soda and rising agents.
www.ebroadcast.com.au /lookup/encyclopedia/br/Bread.html   (966 words)

  
 howto_mix
Chemical leavening, such as baking powder and baking soda used in making muffins and biscuits are quickly stirred or mixed and need a moderate gluten structure.
Leavening in yeast bread products need a strong gluten structure, as bread dough has to withstand the leavening power of yeast, sometimes over a few hours.
These cakes are leavened primarily through the incorporation of air cells by the addition of whipped whole eggs, egg whites and/or egg yolks.
www.baking911.com /howto/mix.htm   (3068 words)

  
 Leavening Agents
Leavening agents are gases that cause the dough to rise.
The common types of leavening agents are steam, air, and carbon dioxide gas.
BAKING POWDER.- Baking powder is a leavening agent that contains baking soda, a large amount of starch, and a material that forms an acid when it is mixed with water, thus producing a gas.
www.tpub.com /mms/92.htm   (592 words)

  
 Shopping for Other Ingredients Kitchen Knowledge
Leavening agents are the substances that allow bread dough to rise.
The leavening agent converts the natural sugars in the flour into gas bubbles, which expands the strands of gluten in the dough, causing it to rise.
Baking Powder: a leavening agent made of sodium bicarbonate (baking soda, an alkaline ingredient), cream of tartar (acidic ingredient), and a starch, such as cornstarch (for preventing clumping of the powder).
www.recipetips.com /kitchen-tips/t--1109/shopping-for.asp   (1200 words)

  
 Leavening   (Site not responding. Last check: 2007-10-13)
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)

  
 Women's Web --- Food & drink: Baking
The leavening agent in quick breads is needed to make the batters and dough rise during baking, giving the fininshed products a porous, light, tender texture.
Two examples of leavening agents used in quick breads are baking powder and baking soda.
Knowing the leavening agents used in quick breads, it is also good to know the other ingredients used in preparing batters and doughs.
www.womensweb.ca /food/baking.php   (1783 words)

  
 leavener; leavening agent - Allrecipes
Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies.
Baking powder, baking soda and yeast are the most common leaveners used today.
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   (153 words)

  
 Food Product Design: Culinary Connection - September 2004 - Baking Ammonia: The Other White Leavening Agent
According to the ubiquitous "Food Lover's Companion" by Sharon T. Herbst, baking ammonia is a chemical leavening agent that is considered "the precursor of today's baking powder and baking soda." It has also been known as ammonia bicarbonate, ammonia carbonate, ammonium bicarbonate and hartshorn in various circles and at different points in time.
Other chemical leavening agents did not become commercially available until the 1850s, which may in part explain why baking ammonia is more commonly called for in traditional, old-world recipes.
It is not surprising that the leavening agent of choice for springerle is baking ammonia due to the way the cookies are prepared.
www.foodproductdesign.com /archive/2004/0904cc.html   (1092 words)

  
 Highbeam Encyclopedia - Search Results for Leavening
cake originally a small mass of dough baked by turning on a spit; in present usage a dessert made of flour, sugar, eggs, seasonings, usually some leavening and liquid besides the eggs, and shortening.
It is used as the leavening agent in baking powders.
A muffin made with the proper proportion of baking powder to flour, left, will rise better than one with too much leavening.
www.encyclopedia.com /SearchResults.aspx?Q=Leavening   (381 words)

  
 The Cooking Inn : Leaveners
The most common leavening agents found in the basic kitchen are baking soda, baking powder, and yeast.
Another method of leavening is the use of whipped egg whites, which traps air in bubbles.
The Egyptians were known to have used yeast as a leavening agent some 5,000 years ago.
www.thecookinginn.com /leavening.html   (340 words)

  
 A Comparison of Leavening Agents
It is useful to examine which leaving agents rose highest, produced biscuits with the greatest volume, and generated the widest biscuits.
Of the other leavening agents, baking soda with and without vinegar, baking powder, potassium bicarbonate, and yeast all generated roughly equally high biscuits.
The home-made potash was a dismal failure as a leavening agent.
www.orbitals.com /self/leaven/index.html   (2089 words)

  
 Tom Saaristo Baking
The Egyptians were perhaps the first to consciously use leavening in their baking and also were the first to use ovens.By the middle of the 3rd century BC, the Egyptians had developed baking methods that were similar to those in use today.
Another important method of leavening batters is the mixing in of air bubbles from the outside atmosphere.
Important ingredients for baking other than flour, water, and leavening agents are shortening [fats, butter, oils, lard], eggs, milk, and sugars.
tomsaaristo.com /baking.html   (665 words)

  
 Baking Soda, Baking Powder - An Overview of Leavenings for Cookies
The first leavening agent was wild yeast from the air.
For leavening purpose, baking soda or sodium bicarbonate should always be used with an acid.
Cornstarch is commonly used as a thickening agent.
www.cookies-in-motion.com /Baking-Soda.html   (818 words)

  
 Edythe M
They will determine that chemical leavening agents are not interchangeable and are only effective when certain conditions are met.
So the chemical leavening agent is the ingredient and the variable that the food technology students will test.
The students will generalize that chemical leavening agents are not interchangeable and are only effective when certain conditions are met.
www.chatham.edu /PTI/Kitchen_Chem/VanDyke_01.htm   (4239 words)

  
 Unleavened Bread Recipes
The leavening agent produces gas, air, or steam that expands when heated, making the resulting product light and altering grain textures.
To be used as leaven it must be mixed with a food acid like buttermilk, sour milk, molasses, vinegar, lemon juice, or cream of tartar.
While eggs are not considered leavening agents, the egg whites, when beaten, can leaven by expansion of the air and by steam when heated.
www.intercontinentalcog.org /unleavenedbread.shtml   (681 words)

  
 First Draft
Experiments for each of the leavening agents, air, baking soda, baking powder and yeast, will be conducted to show visually the reactions taking place.
Then ask, "What were they?" Draw their attention to the fact that the recipe using baking soda called for one teaspoon of this leavening agent and one cup of buttermilk.
The concluding activity for this unit on leavening agents will be to write an essay describing the four leavening agents we explored.
www.chatham.edu /PTI/Kitchen_Chem/Witten_01.htm   (5976 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)

  
 how_baking_works
Egg yolk is also a rich source of emulsifying agents and, thus, facilitates the incorporation of air, inhibits starch gelatinization and contributes to flavor.
The three basic leavening gases commonly found in baking recipes are air from whipped eggs, or beating, stirring, creaming and kneading; water vapor or steam from liquids; carbon dioxide from chemical leaveners, baking soda and baking powder; and yeast, both packaged and from a starter (sourdough or sponge).
The leavening selected is usually dependent on the balance and kind of ingredients in the recipe, and the mixing, kneading, etc. methods used.
www.baking911.com /howto/how_baking_works.htm   (6190 words)

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