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Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. [1] When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix [2] (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum).
Hartshorn salt, also known as hartshorn, baker's ammonia, ammonium carbonate and ammonium bicarbonate is used as a leavening agent in baked goods in place of yeast, baking soda and baking powder. It was more popular in the 1700s and prior as a forerunner of the modern baking powder [ 7 ] but is still used today in traditional German, Swiss ...
Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs. [2] "Fast bread" is an alternate name. [3] The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial ...
Soda bread – variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast; Sopaipilla – Fried pastry traditional in Spain, Latin America, and the southwestern United States; Touton – Newfoundland pancake
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
Disodium pyrophosphate is a popular leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide: Na 2 H 2 P 2 O 7 + NaHCO 3 → Na 3 HP 2 O 7 + CO 2 + H 2 O. It is available in a variety of grades that affect the speed of its action.
Baking powder – leavening agent; includes acid and base; Baking soda – food base; Balm, lemon – Balm oil – Balsam of Peru – used in food and drink for flavoring; Barberry – Barley flour – Basil (Ocimum basilicum) – Basil extract – Bay leaves – Beeswax – glazing agent; Beet red – color (red) Beetroot red – color (red)
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.