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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Yeast, as well as chemical leavening agents, can influence the structure, color, flavor, and pH of baked goods.
The main factors were fermentation time (6 h and 8 h) while the sub-factor were leavening agents (yeast, combination of baking powder and yeast, and neither yeast nor baking powder) and the sub-sub-factor was shelf-life (day 1 and day 2).
Major ingredients and chemical leavening agents determine the pH of a batter.
That an ingredient can function as a leavening agent while also contributing a health claim merits serious consideration by makers of healthful bakery products.
* Demonstrate the role of eggs in meringues and as leavening agents by preparing the recipes in this chapter.
Use in recipes with another source of leavening (i.e., baking powder or baking soda) since the gelatin functions as a binder, not a leavening agent.
Innophos, a world leader in specialty phosphates, manufactures CAL-RISE -- a sodium-free, high-in-calcium leavening agent for use in baked goods.
Under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage.
In Chapters 8, 9, and 10, you have seen just how important yeast is as a leavening agent in preparing such baked goods as breads, pizza, cinnamon rolls, croissants, and rich coffee cakes.
Later, during proofing and baking, proper nucleation of the gas cells will be induced in the dough structure by using a bicarbonate or yeast leavening agent.
What is the main leavening agent in all egg foam cakes?
They determined that under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage.