1 / 8

Leavening Agents

Leavening Agents. Physical vs Chemical Changes. Physical changes – end products can be changed back to what you started with Ex: water changes to ice (can change back) Chemical changes – end up with an entirely new product at the end Example : iron & water = rust (can’t change back).

ishmael-mosley
Download Presentation

Leavening Agents

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Leavening Agents

  2. Physical vs Chemical Changes • Physical changes – end products can be changed back to what you started with • Ex: water changes to ice (can change back) • Chemical changes – end up with an entirely new product at the end • Example : iron & water = rust (can’t change back)

  3. Three MOST COMMON Leavening Agents

  4. Baking Soda • Chemical change • Baking soda, or bicarbonate of soda • Used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt. • The soda (base) combines with the buttermilk (acid), to produce carbon dioxide & the baked goods rise.

  5. Baking Powder • Chemical change • Used in cookies, quick breads & other baked goods • Made of baking soda & cream of tartar • Generally double action - means it releases carbon dioxide when mixed with liquid & when exposed to heat

  6. Yeast • Chemical change • Fungus • Slow process • Converts small amounts of sugars in the dough to carbon dioxide & alcohol – fermentation • Carbon dioxide trapped in the dough makes it rise • Alcohol evaporates in the oven

  7. Steam • Physical change • Water changes to steam to create small bubbles which cause the baking products to rise

  8. Making Pancakes • Leavening agents – baking soda & baking powder • Buttermilk vs regular milk pancakes • Which will work the best? • And in what combinations do they work best? • Let’s find out!

More Related