Difference between revisions of "Leavening Agent"
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| − | + | | [[Basic foodstuffs|Basic foodstuffs]] | |
'''Leavening agents''' are used to make bread and other foods rise, trapping many little air bubbles in the food. This gives the final product a less dense, lighter consistency than it would have if leavening had not taken place. The various methods for leavening include biological and chemical reactions, as well as mechanically trapping air in a substance. | '''Leavening agents''' are used to make bread and other foods rise, trapping many little air bubbles in the food. This gives the final product a less dense, lighter consistency than it would have if leavening had not taken place. The various methods for leavening include biological and chemical reactions, as well as mechanically trapping air in a substance. | ||
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These leavening agents work by releasing carbon dioxide gas as they react with water, heat, or acid in the food. | These leavening agents work by releasing carbon dioxide gas as they react with water, heat, or acid in the food. | ||
| − | *[[ | + | *[[Baking Powder|baking powder]] |
| − | *[[ | + | *[[Baking Soda|baking soda]] (sodium bicarbonate) |
| − | *[[ | + | *[[Horn salt|horn salt]] (hartshorn - ammonium bicarbonate) |
==Biological leavening== | ==Biological leavening== | ||
| − | These leavening agents work by [[ | + | These leavening agents work by [[Fermentation|fermenting]] sugars in the food to produce carbon dioxide. The fermentation typically produces additional flavour compounds, such as the sour flavours in sourdough bread. |
| − | *[[ | + | *[[Beer|beer]] (unpasteurised - live yeast) |
| − | *[[ | + | *[[Buttermilk|buttermilk]] |
| − | *[[ | + | *[[Ginger beer|ginger beer]] |
| − | *[[ | + | *[[Kefir|kefir]] |
| − | *[[ | + | *[[Sourdough Starter|sourdough starter]] |
| − | *[[ | + | *[[Yeast|yeast]] |
| − | *[[ | + | *[[Yogurt|yoghurt]] |
==Mechanical leavening== | ==Mechanical leavening== | ||
These leavening agents work either by releasing gas already trapped in the product, or by incorporating air into the product by beating / stirring. If a gas is used, it is usually [[w:Carbon dioxide|carbon dioxide]], although sometimes [[w:Nitrous oxide|nitrous oxide]] is used (as in the case of canned whipped cream). | These leavening agents work either by releasing gas already trapped in the product, or by incorporating air into the product by beating / stirring. If a gas is used, it is usually [[w:Carbon dioxide|carbon dioxide]], although sometimes [[w:Nitrous oxide|nitrous oxide]] is used (as in the case of canned whipped cream). | ||
| − | *[[ | + | *[[Beer|beer]] (pasteurised - no live yeast) |
| − | *[[ | + | *[[Egg White|egg whites]] (whipped) |
| − | *[[ | + | *[[Whipped Cream|whipped cream]] |
{{Wikipedia|Leavening agent}} | {{Wikipedia|Leavening agent}} | ||
[[Category:Leavening Agents|*]]</noinclude> | [[Category:Leavening Agents|*]]</noinclude> | ||
Latest revision as of 18:04, 5 April 2012
| Basic foodstuffs
Leavening agents are used to make bread and other foods rise, trapping many little air bubbles in the food. This gives the final product a less dense, lighter consistency than it would have if leavening had not taken place. The various methods for leavening include biological and chemical reactions, as well as mechanically trapping air in a substance.
Chemical leavening
These leavening agents work by releasing carbon dioxide gas as they react with water, heat, or acid in the food.
- baking powder
- baking soda (sodium bicarbonate)
- horn salt (hartshorn - ammonium bicarbonate)
Biological leavening
These leavening agents work by fermenting sugars in the food to produce carbon dioxide. The fermentation typically produces additional flavour compounds, such as the sour flavours in sourdough bread.
- beer (unpasteurised - live yeast)
- buttermilk
- ginger beer
- kefir
- sourdough starter
- yeast
- yoghurt
Mechanical leavening
These leavening agents work either by releasing gas already trapped in the product, or by incorporating air into the product by beating / stirring. If a gas is used, it is usually carbon dioxide, although sometimes nitrous oxide is used (as in the case of canned whipped cream).
- beer (pasteurised - no live yeast)
- egg whites (whipped)
- whipped cream
