Leavening Agents. Chapter 21. Air. Air is not the main leavening agent ,but gives many products a “lift” Air is the principal leavening agent in meringues and angel food cakes These products are based on egg foams (beaten egg whites)
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Quick Bread = needs no time to rise. These products are made with a leavening agent other than yeast, usually steam or carbon dioxide that is produce with baking powder or baking soda. Ex. muffins, coffee cakes, biscuits etc.
All quick breads contain flour, liquid and salt, plus a chemical leavening agent.
When making quick breads, DO NOT OVERSTIR, this will develop gluten, producing a tough product.