Search results
Results from the WOW.Com Content Network
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).
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 ...
The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix.
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 ...
Yeast, most commonly S. cerevisiae, is used in baking as a leavening agent, converting the fermentable sugars present in dough into carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
During the early years of European settlement of the Americas, settlers used soda or pearl ash, more commonly known as potash (pot ash) or potassium carbonate, as a leavening agent (the forerunner to baking soda) in quick breads. [13] By 1824, The Virginia Housewife by Mary Randolph was published containing a recipe for Soda Cake. [14]
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]