leavening agent

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leavening agent

A substance (e.g., baking powder or yeast) which is incorporated in dough and batter and creates a gaseous foam (most commonly CO2) through either a chemical or biological reaction, causing baked products to rise and, because of the products’ protein (e.g., gluten) and polysaccharide (e.g., pentosan or xanthan gum) content, sets in the risen state.
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Unlike for fresh samples of masa (table 3), it was found out that after the first day of production, laboratory prepared samples without leavening agents, [FT.
Based on sensory analysis, the effects of leavening agents and fermentation times were observed much more on the first day of production than on the second day of production.
Higher quantities of either yeast or trona or both is hereby recommended for leavening as this could reduce fermentation time as well as yield dough with preferred attributes.
Chemical leaveners react much more quickly than yeast in leavening baked goods, and there is no waiting period needed to allow batters or doughs to ferment.
Besides chemical leaveners, air and steam are also important leavening agents.
This chapter is an introduction to various leavening agents other than yeast and their applications in specific baked goods.
When an acid combines with baking soda, the reaction that forms carbon dioxide is immediate; therefore it is important to bake batters and doughs containing baking soda as quickly as possible or risk losing the leavening power.
Cornstarch is usually added to baking powder to prevent clumping (by absorbing excess moisture) and to keep the active ingredients separated to prevent their reacting and reducing the leavening power.
Because gases expand in the oven leavening takes place.
It is important to recognize the critical role that air plays in leavening.
Using the leavening system and xanthan gum, microwave cakes yield at least 25% more volume than traditional formula cakes.
More information on Leavening Systems for Microwavable Baked Goods is available from Rhone-Poulenc, Inc.