Chemical leavening agents

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Chemical leavening agents

• and Quick breads

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History of Quick Breads

• Quick breads originated in the mid nineteenth
  century.
• The quick refers to no waiting for the dough to
  rise. They are chemically leavened breads.
• In 1846, Austin Church and John Dwight created
  the first commercial baking soda in New York City
  
• In 1856, a Harvard University professor received
  a United States patent on a baking powder.

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• During the Civil War, quick breads became more
  popular than ever.
• Women who used to be at home all day to tend a
  rising loaf were suddenly given many new duties
  away from home. They needed bread that would be
  ready in a hurry.

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Types of Quick Breads

• Muffins,
• Biscuits,
• Scones,
• Pancakes

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BattersRange from thin to thick

• Pour batter Drop batter
• large amount of liquid high
  proportion of flour
• (dryliquid ratio of 11) (dryliquid
  ratio of 31)

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DoughsVery high proportion of flour stiff
enough to be shaped by handdryliquid ratio of
about 71
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Leavening agents

• Organic Leavening agent
• Yeast

• Chemical leavening agents
• Baking powder and baking soda

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Chemical leavening agents

• Create carbon dioxide which causes bread to rise
  quickly
• Gluten traps the CO2
• Create a lighter texture than yeast

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Complete the experiment

• Go to your kitchens and complete the experiment
  in your Bread and Grain Packet

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Experiment results

• Mixture
• Baking Soda and Water
• Reaction
• NO
• Baking Soda and Vinegar
• Reaction
• YES
• Baking Powder and Water
• Reaction
• YES
• Baking Powder and Vinegar
• Reaction
• YES

11
Baking soda

• Sodium bicarbonate
• (NaHCO3)
• A base
• Needs an acid to cause a reaction
• Neutralizes the acid and gives off CO2 in the
  process

12
Common acids used in baking

• Vinegar
• Lemon juice (citrus juices)
• Molasses
• Cream of Tartar
• Buttermilk
• Cocoa

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Baking Powder

• Made of
• An acid
• A base
• A filler

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Types of Baking powder

• Single acting

• Double acting

• Begins to produce carbon dioxide as soon as it
  gets wet.
• Must be baked immediately or it will lose
  strength

• Reacts twice
• once when wet
• again when heated

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Proper measuring is important

• Too much baking soda will cause a product to rise
  too quickly and then fall. It will also cause an
  unpleasant soapy taste.
• Too much baking powder will produce a bitter
  taste in a product.

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Mix dry ingredients together than add the liquids
to keep the leavening agents from reacting too
quickly. Mix just until moistened.
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Whats wrong with this recipe?

• CUPCAKES
• 1 c. flour
• 1/2 c. sugar
• 1 egg
• 1/4 c. butter
• 1/4 c. milk
• 1 tsp. vanilla
• 1/2 tsp. cream of tartar

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What leavening agent is used in this recipe and
why?

• DANISH ABLESKIVERS
• 2 eggs, separated
• 1 c. sour milk
• 1 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt