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Study sets matching "leavening agents"

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Study sets matching "leavening agents"

11 terms
Leavening Agents
Yeast
Things yeast need to activate
The appropriate water temperature for…
Leavening agent
A single celled Microorganism
Warmth, Moisture and Food
100-115 degrees
Cause dough to rise
Yeast
A single celled Microorganism
Things yeast need to activate
Warmth, Moisture and Food
8 terms
Leavening Agents
Chemical and Natural
Baking Soda and Baking Powder
Air, Steam and Yeast
Carbon dioxide
What are the two basic types of leavening agents?
What are the two chemical leavening agents we use?
What are the three natural leavening agents we use?
What gas is given off when yeast, baking soda or baking powde…
Chemical and Natural
What are the two basic types of leavening agents?
Baking Soda and Baking Powder
What are the two chemical leavening agents we use?
5 terms
Leavening Agents
Air
Steam
Baking Soda
Baking Powder
beating egg whites, sifting flour, beating batter
baked at high temperatures, so that water turns to steam, as…
a chemical levener that must be used with an acidic food, suc…
another type of chemical levener that contains a combination…
Air
beating egg whites, sifting flour, beating batter
Steam
baked at high temperatures, so that water turns to steam, as…
22 terms
Leavening agents
Leavening agent
Steam as a leavening agent
Air as a leavening agent
Carbon Dioxide as a leavening agent
What makes things rise/expand
Leavens almost all flour mixtures... *Common in popovers & cream…
Incorporated by;... 1. Beating... 2. Creaming fat & sugar... 3. Beatin…
Made up of biological & chemical leaveners... Biological leavene…
Leavening agent
What makes things rise/expand
Steam as a leavening agent
Leavens almost all flour mixtures... *Common in popovers & cream…
22 terms
Leavening agents
leavening agents
what do leavening agents produce
what do leavening agents cause batter…
leavening gases used in cooking
ingredients that make baked products rise
carbon dioxide
light and porous
steam, air, co2
leavening agents
ingredients that make baked products rise
what do leavening agents produce
carbon dioxide
173 terms
Leavening Agents
2300 BC
1700's
1800's
1900's
Egyptians used wild yeast
Chemical Leaveners introduced pearl ash/potassium carbonate... b…
Cream of tartar/baking soda/cornstarch
product refined
2300 BC
Egyptians used wild yeast
1700's
Chemical Leaveners introduced pearl ash/potassium carbonate... b…
12 terms
Leavening Agents
purpose
Types
Steams
Steam properties
-produce gas to inflate elastic mass of bakery products... -with…
steam... air... carbon dioxide
-primary leavening agent in cream puffs and popovers... -all dou…
-presses against air cell walls and stretches cells until pro…
purpose
-produce gas to inflate elastic mass of bakery products... -with…
Types
steam... air... carbon dioxide
30 terms
Leavening Agents
Physical Leaveners: Source of gas
Aerate Mixture
Dough Structure
Air
Air... Water vapor/steam... CO2
Increase Volume... Lighten Baked Goods
Elastic (capable of retaining gas bubbles)
Present in all flour mixtures... Plays an important role but not…
Physical Leaveners: Source of gas
Air... Water vapor/steam... CO2
Aerate Mixture
Increase Volume... Lighten Baked Goods
5 terms
Leavening Agents
Uses for leavening agents
Baking Soda
What are the three main gasses used fo…
Baking Powder
Leavening agent, substance causing expansion of doughs and ba…
Causes baked goods to rise under oven temperatures
Steam Air and Carbon Dioxide
Used to increase the volume and to lighten the texture of bak…
Uses for leavening agents
Leavening agent, substance causing expansion of doughs and ba…
Baking Soda
Causes baked goods to rise under oven temperatures
29 terms
leavening agents
what do leavening agents do (2 things)
how to leavening agents work
3 things that happen when leavening ag…
3 categories of leavening agents
aerates mixture (batter/dough) and increases volume to make i…
air or gas bubbles in cold batter expand when heated - batter…
1. doubles in volume... 2. no longer liquid... 3. carbon dioxide tr…
1. air... 2. steam... 3 carbon dioxide
what do leavening agents do (2 things)
aerates mixture (batter/dough) and increases volume to make i…
how to leavening agents work
air or gas bubbles in cold batter expand when heated - batter…
15 terms
Leavening Agents
What makes bread rise?
Baking Powder
Baking Soda and Acid
What does baking powder often contain?
Leavening agents
Made of baking soda, a dry acidic powder, and cornstarch. An…
When using backing soda alone in a recipe, an acid such as vi…
Sodium aluminum sulfate, which is a slow-acting acid
What makes bread rise?
Leavening agents
Baking Powder
Made of baking soda, a dry acidic powder, and cornstarch. An…
26 terms
Leavening agents
Sources of gas: (3)... Aerate mixture wi…
Physical leaveners... 1- AIR... Present in _…
How to incorporate air? (3)
2- STEAM... *Its volume increases more th…
Sources of gas:... - Steam/vapour... - Air... - CO2... Aeration:... 1- Incr…
Present in ALL flour mixtures/baked goods EXCEPT flat breads*…
1- Sifting... 2- Creaming: air on surface of uneven sugar crysta…
1600 X... Steaming alone does not have enough leavening capabil…
Sources of gas: (3)... Aerate mixture wi…
Sources of gas:... - Steam/vapour... - Air... - CO2... Aeration:... 1- Incr…
Physical leaveners... 1- AIR... Present in _…
Present in ALL flour mixtures/baked goods EXCEPT flat breads*…
39 terms
Quick Breads/Leavening Agents
leaven
leavening agent
reactant
carbon dioxide
cause to rise or grow lighter
An ingredient in baking that makes baked good rise (get bigge…
substance that combines with leavening agent to produce a che…
gas produced by a leavening agent and a reactant
leaven
cause to rise or grow lighter
leavening agent
An ingredient in baking that makes baked good rise (get bigge…
40 terms
Quick Breads/Leavening Agents
leaven
leavening agent
reactant
carbon dioxide
cause to rise or grow lighter
An ingredient in baking that makes baked good rise
substance that combines with a leavening agent to produce a c…
gas produced by a leavening agent and a reactant
leaven
cause to rise or grow lighter
leavening agent
An ingredient in baking that makes baked good rise
40 terms
Quick Breads/Leavening Agents
leaven
leavening agent
reactant
carbon dioxide
cause to rise or grow lighter
An ingredient in baking that makes baked good rise
substance that combines with a leavening agent to produce a c…
gas produced by a leavening agent and a reactant
leaven
cause to rise or grow lighter
leavening agent
An ingredient in baking that makes baked good rise
27 terms
Chapter 13: Leavening Agents
The Process of Leavening
Three forms of Matter
Temperature
Liquids
Leavened baked goods are light and porous... Higher in volume an…
Solid... Liquid... Gas
Temperature rises- solids melt
Liquids melt- water evaporates-turns to gaseous steam
The Process of Leavening
Leavened baked goods are light and porous... Higher in volume an…
Three forms of Matter
Solid... Liquid... Gas
21 terms
Leavening agents quiz
CASY
Chemicals
Air
Steam
chemicals, air, steam, yeast
Baking soda + acid + liquid = carbon dioxide... Baking powder =…
Oven heats and air expands then product rises
Water and heat makes product rise
CASY
chemicals, air, steam, yeast
Chemicals
Baking soda + acid + liquid = carbon dioxide... Baking powder =…
14 terms
Leavening agents in quick breads
Light and porous
Rise quickly
Air, liquid, baking soda and baking po…
Sifting the flour, beating the eggs, a…
A good quick bread has a texture like a sponge; full of littl…
The leavening agents used in quick breads make the product li…
The four basic leavening agents in quick breads are
Air, as a leavening agent, is introduced into the product by.…
Light and porous
A good quick bread has a texture like a sponge; full of littl…
Rise quickly
The leavening agents used in quick breads make the product li…
60 terms
Lecture 19: Leavening Agents
leaving agents
what is essential in dough to trap and…
what 2 things influence the amount of…
what does CO2 migrate to which then le…
raise/increase the volume and create a light and porous product
proteins
mixing methods and treatment of ingredients (sifting, beating…
preexisting air cells
leaving agents
raise/increase the volume and create a light and porous product
what is essential in dough to trap and…
proteins
57 terms
NUSC 3233 Leavening agents
leavening agents
types of leavening agents
steam
properties of steam
Provide gas to inflate the elastic mass of bakery products... Wi…
steam, air, carbon dioxide (yeast bacteria chemicals)
primary leavening agent in cream puffs and popovers. all doug…
presses against air cell walls and stretches cells until prot…
leavening agents
Provide gas to inflate the elastic mass of bakery products... Wi…
types of leavening agents
steam, air, carbon dioxide (yeast bacteria chemicals)
21 terms
CHEF105CI_Eggs and Leavening Agents (Madi)
What are the parts of an egg?
What percentage of the egg white is ma…
Whole eggs are high in:
What part of the egg contains the most…
1. The White (thick and thin)... 2. The Yolk... 3. The Shell... 4. The…
88%
Fat, Protein, Cholesterol
The yolk.
What are the parts of an egg?
1. The White (thick and thin)... 2. The Yolk... 3. The Shell... 4. The…
What percentage of the egg white is ma…
88%
40 terms
Quick Breads/Leavening Agents
leaven
leavening agent
reactant
carbon dioxide
cause to rise or grow lighter
An ingredient in baking that makes baked good rise
substance that combines with a leavening agent to produce a c…
gas produced by a leavening agent and a reactant
leaven
cause to rise or grow lighter
leavening agent
An ingredient in baking that makes baked good rise
10 terms
Leavening Agents & Quick Breads
Air
Steam
Biological Leavening Agent: Yeast
Biological Leavening Agent: Bacteria
Trapped within mixture when ingredients are blended.... Examples…
- Heated air... -More efficient than water: gas expands as it is…
S. Cerevisiae... Types... -Compressed... -Active Dry... -Quick-rise activ…
Bacteria: often in conjunction with different strains of yeas…
Air
Trapped within mixture when ingredients are blended.... Examples…
Steam
- Heated air... -More efficient than water: gas expands as it is…
Flour and leavening agents
Yeast
Gluten
Fermentation
Clean up stage
Microscopic plant organism that leavens bread
An elastic substance formed from proteins present in wheat fl…
The process by which yeast changes carbohydrates into carbon…
When the dough forms a ball and cleans the side of the bowl
Yeast
Microscopic plant organism that leavens bread
Gluten
An elastic substance formed from proteins present in wheat fl…
Food Commodities- Leavening Agents
Leavening
Cream of Tartar
Tartaric Acid
What can all bakery products contain a…
Takes place in all baked products in different ways. It can i…
Common household chemical and cooking ingredient. Technically…
Naturally occurring in some fruit. Helps to control the pH of…
Apart from some type of flour, they can have eggs, fats, suga…
Leavening
Takes place in all baked products in different ways. It can i…
Cream of Tartar
Common household chemical and cooking ingredient. Technically…
65 terms
Food Commodities- Leavening Agents
Leavening
Cream of Tartar
Tartaric Acid
What can all bakery products contain a…
Takes place in all baked products in different ways. It can i…
Common household chemical and cooking ingredient. Technically…
Naturally occurring in some fruit. Helps to control the pH of…
Apart from some type of flour, they can have eggs, fats, suga…
Leavening
Takes place in all baked products in different ways. It can i…
Cream of Tartar
Common household chemical and cooking ingredient. Technically…
17 terms
Baking test- leavening agents
What is the leavening process and how…
What must happen for the gasses to wor…
Why is it important to measure leaveni…
6 leavening agents
The leavening process is the making and mixing of gases in a…
The gases must be trapped in the dough until the baked produc…
It is important to measure leavening agents carefully because…
1) baking soda ... 2) baking powder... 3) ammonium bicarbonate ... 4)…
What is the leavening process and how…
The leavening process is the making and mixing of gases in a…
What must happen for the gasses to wor…
The gases must be trapped in the dough until the baked produc…
47 terms
Week 6 Leavening Agents
What is leavening?
Why must the gases be retained in the…
What is an essential part of the leave…
When leavened gases are trapped inside…
The production or incorporation of gases in a baked product t…
The structure must be set enough to hold its shape.
The formation of air cells during mixing.
They will expand and fill with gases and those gases are heat…
What is leavening?
The production or incorporation of gases in a baked product t…
Why must the gases be retained in the…
The structure must be set enough to hold its shape.
9 terms
principles of bakeshop and leavening agents
Turbinado sugar
Sanding sugar
granulated sugar
brown sugar
corse crystals that are light brown in color and have Carmel…
large coarse crystals used for decorating cookies and pastries
common table sugar
regular refined cane sugar with some of the molasses returned…
Turbinado sugar
corse crystals that are light brown in color and have Carmel…
Sanding sugar
large coarse crystals used for decorating cookies and pastries
26 terms
Leavening Agents in Baked Products
What is a solid foam?
What is leavening?
What are the 2 requirements for effect…
Describe the 2 stages of leavening dur…
Gas dispersed in a solid. e.g. baked goods
The incorporation of gas into a food matrix to produce a ligh…
Source of gas and a matrix with proper elasticity and gas hol…
Early stage occurs in the batter quickly usually during mixin…
What is a solid foam?
Gas dispersed in a solid. e.g. baked goods
What is leavening?
The incorporation of gas into a food matrix to produce a ligh…
64 terms
Acids, Bases, and Leavening Agents
the most reliable Way to find a pH lev…
what is kept at a healthy slightly bas…
on the pH scale ... a) higher values indi…
a base in which few molecules ionize i…
A
C
B
A
the most reliable Way to find a pH lev…
A
what is kept at a healthy slightly bas…
C
29 terms
Chemical Leavening Agent
Leavening Agent
What must be retained in the product t…
Why are exact measurements of leavenin…
__________________ are those that rele…
Incorporation of gases in a product to be baked to increase v…
Gases
Small changes can produce major defects in baked products
Chemical leaveners, Chemical reactions
Leavening Agent
Incorporation of gases in a product to be baked to increase v…
What must be retained in the product t…
Gases
Leaveners and Leavining Agents
4 Types of Leaveners:... 1. Biological
(Biological)... Temperature Zones:
(Biological)... Different Types of Yeast:…
(Biological)... Different Types of Yeast:…
Yeast... -About 1 Billion yeast cells in 1 lb fresh yeast!... -Ferm…
<34 degrees: hibernating (can hold here for 1 month max.)... -40…
Brown/grey in color, purchased in 1 lb or 2 lb blocks. Very s…
-Needs to be reconstituted in warm water (110-115) before use…
4 Types of Leaveners:... 1. Biological
Yeast... -About 1 Billion yeast cells in 1 lb fresh yeast!... -Ferm…
(Biological)... Temperature Zones:
<34 degrees: hibernating (can hold here for 1 month max.)... -40…
40 terms
Leaven Agents of Infectious Diseases
AIDS
Chicken pox/shingles
Common cold
Dengue fever
virus
virus
virus
virus
AIDS
virus
Chicken pox/shingles
virus
35 terms
Creative Foods Leavening agent quiz
_________ cakes are leavened with eith…
_____ cakes contain no fat
Cakes that include both egg yolks and…
______ cakes contain egg yolks, oil, a…
Shortened
Foam
Sponge
Chiffon
_________ cakes are leavened with eith…
Shortened
_____ cakes contain no fat
Foam
40 terms
Leaven Agents of Infectious Diseases
AIDS
Chicken pox/shingles
Common cold
Dengue fever
virus
virus
virus
virus
AIDS
virus
Chicken pox/shingles
virus
6 terms
Leavening Agents: How They Work
2 Ways The Product Rises
Yeast
Baking Powder
Baking Soda
Air or gas bubbles in cold batter of dough/Heated bubbles exp…
Single-celled, microscopic plant... Plant produces carbon dioxid…
Single Action: Contains 1 acid ingredient that gives off CO2…
Produces CO2 when acid substance is added
2 Ways The Product Rises
Air or gas bubbles in cold batter of dough/Heated bubbles exp…
Yeast
Single-celled, microscopic plant... Plant produces carbon dioxid…
39 terms
EXP: MEAT, GLUTEN, LEAVENING AGENTS
Muscle Composition
Muscle composed of bundles of fibers... 2…
Image of Protein
1. Collagen:... 2. Elastin:
Muscle:... 75% water... 18% protein... 4 - 10% fat... 1% carbohydrate (gl…
1. Myofibullar ... - Myosin, actin, tropomyosin... 2. Connective ti…
Sarcomere - from Z line to Z line... Z line - where two sarcomer…
1. White in color... Converted to gelatin during cooking... Toughne…
Muscle Composition
Muscle:... 75% water... 18% protein... 4 - 10% fat... 1% carbohydrate (gl…
Muscle composed of bundles of fibers... 2…
1. Myofibullar ... - Myosin, actin, tropomyosin... 2. Connective ti…
14 terms
Ingredients:Sugar,Leavening Agents,and Shortening
Sugar
Granulated sugar
Confectioner's sugar
Brown sugar
a sweet,soluble,crystalline,and organic compound
processed from sugar cane or sugar beets syrup
contains 3% cornstarch which retards lumping that is used in…
a kind of sugar that has not been completely purified
Sugar
a sweet,soluble,crystalline,and organic compound
Granulated sugar
processed from sugar cane or sugar beets syrup
88 terms
Flours in Batters, Doughs, and Leavening Agents
its functional properties
endosperm
lipid
rancidity
why is wheat the predominant flour in the US?
what is wheat flour predominantly made from?
whole wheat flour has a higher _______ content
why does wheat flour have a shorter shelf life?
its functional properties
why is wheat the predominant flour in the US?
endosperm
what is wheat flour predominantly made from?
40 terms
Lab 3: Leavening Agents, Batters & Doughs
Leavening Agent (Definition)
Types of Leavening Agents (3)
Baking Power (Basic Definition)
Reaction of Baking Soda
Gaseous substances that stretch gluten and protein, thereby t…
1. CO2... 2. Water (in the form of steam)... 3. Air
Baking soda (2 NaHCO3) plus acidifying agent (cream of tartar…
2 NaHCO3 --> CO2 + Na2CO3 (bitter) + H2O
Leavening Agent (Definition)
Gaseous substances that stretch gluten and protein, thereby t…
Types of Leavening Agents (3)
1. CO2... 2. Water (in the form of steam)... 3. Air
15 terms
NTRI 3560: test 3: leavening agents
why are leavening agents added to batt…
how is air introduced to batter?
__ leads to expansion of gas
what is the function of steam/water va…
make it rise, increase in volume, become light and porous
beating, creaming, sifting, kneading
heating
melts the fat to be absorbed by the dough which improves the…
why are leavening agents added to batt…
make it rise, increase in volume, become light and porous
how is air introduced to batter?
beating, creaming, sifting, kneading
21 terms
FN 2100 Test 3: Leavening Agents
What are the 3 leavening agents?
Leavens almost all flour mixtures. Pri…
Incorporated by beating batters and do…
Yeasts: Sugar + yeast= Co2 +alcohol
Steam, air, Co2
Steam
Air
Co2
What are the 3 leavening agents?
Steam, air, Co2
Leavens almost all flour mixtures. Pri…
Steam
8 terms
FN 2100 Leavening Agents Exam #3
Steam
Air
CO2
Baking Powder
o Leavens almost all flour mixtures to some extent... o Primary…
o Beating batters and doughs... o Creaming of fat and sugar... o Be…
o Yeast- ... • Sugar + Yeast = CO2 + Alcohol... o Baking Soda- ... • S…
o No bicarbonate + Acid + Starch = CO2 + Salt... o Starch... • Keep…
Steam
o Leavens almost all flour mixtures to some extent... o Primary…
Air
o Beating batters and doughs... o Creaming of fat and sugar... o Be…
21 terms
205 Flours in Batters, Doughs and Leavening Agents
2 proteins that form gluten
substance/structure of gliadin
substance/structure of glutenin
what has to be present to form gluten
gliadin and glutenin
syrupy substance--sticky
provides elasticity, stretchy
WATER
2 proteins that form gluten
gliadin and glutenin
substance/structure of gliadin
syrupy substance--sticky
60 terms
F&N Christmas Exam 11T (sugar, leavening agents, protein, fat, pastry making, plating presentation)
excess sugar in the diet
artificial sweeteners
effect of dry heat on sugar
effect of wet heat on sugar
can lead to obesity and tooth decay
such as saccharin provide the body with very little energy
sugar melts, then caramelizes, and finally burns, leaving a b…
sugar dissolves, then becomes a syrup which caramelizes, and…
excess sugar in the diet
can lead to obesity and tooth decay
artificial sweeteners
such as saccharin provide the body with very little energy
22 terms
Leavening and Yeast
muffins
biscuits
popovers/cream puffs
angel food cake
baking soda
baking powder
steam
air
muffins
baking soda
biscuits
baking powder
27 terms
Unit 5 Cereals, flour and Leavening
Cereal Grain Structure
Structure of rice
Nutritive Value of Cereals
Rice composition
-Each kernel(is the seed of the cereal grain structure) has 3…
Consist of:... 1.)Rich Husk... 2.) Rice Bran... 3.)Endosperm... 4.)Rice G…
-Approximately 75% of CHO carbohydrates, 10% protein, 1-2%fat…
-Brown, white and parboiled rice contains:... 1.)protein(g) 7.7,…
Cereal Grain Structure
-Each kernel(is the seed of the cereal grain structure) has 3…
Structure of rice
Consist of:... 1.)Rich Husk... 2.) Rice Bran... 3.)Endosperm... 4.)Rice G…
20 terms
Baking and Leavening--FINAL EXAM
All-purpose (AP) flour
Bread Flour
Cake flour
Brown sugar
a flour that is a mixture of high and low protein, provides s…
a flour that is high in protein and provides structure. Produ…
provides structure and produces small amounts of gluten
a sugar made with molasses and provides a soft, chewy, moist…
All-purpose (AP) flour
a flour that is a mixture of high and low protein, provides s…
Bread Flour
a flour that is high in protein and provides structure. Produ…
27 terms
Leavening Ingredients
describe what happens with too much or…
physical leaveners: how they work, and…
what are examples of stabilizing agent…
biological leavening agent: yeast
too much expansion causes collapse of structure before starch…
1. air: trapped within mixture when ingredients are blended... e…
need stabilizing agent for foams... 1. acid -> cream of tartar…
compressed: has to be dispersed in lukewarm water, short shel…
describe what happens with too much or…
too much expansion causes collapse of structure before starch…
physical leaveners: how they work, and…
1. air: trapped within mixture when ingredients are blended... e…
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