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13.1.2: Leavening Agents

  • Page ID
    74003
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    • 5.2.1: Biological Leavening
      This page discusses the role of yeast and certain bacteria as vital leavening agents in bread making. Yeast ferments sugars and starches to produce CO2, contributing to dough rise and flavor enhancement. Different yeast types include wild yeast, compressed yeast, active dry yeast, and instant dry yeast, each with unique handling and storage needs.
    • 5.2.2: Chemical Leavening
      This page explains baking powder as a leavening agent that generates carbon dioxide through the reaction of acids and sodium bicarbonate. It describes two types: single-action, which reacts continuously, and double-action, which reacts at various baking stages. For optimal results, baking powder should be sifted with dry ingredients and can be combined with acidic components.
    • 5.2.3: Physical Leaveners
      This page discusses the role of leavening agents in baking, particularly focusing on physical leaveners like air and steam. It explains how air is captured in the protein matrix during preparation, contributing to the rise of baked goods. Additionally, it highlights the importance of steam, generated by heating water in the mixture, in expanding the dough and leavening items such as popovers, pie crusts, and pastries.


    This page titled 13.1.2: Leavening Agents is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by BC Cook Articulation Committee (BCcampus) .

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