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Chemical leavening agents

Chemical leavening agents. and Quick breads. 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.

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Chemical leavening agents

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  1. Chemical leavening agents and Quick breads

  2. 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.

  3. 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.

  4. Types of Quick Breads Muffins, Biscuits, Scones, Pancakes

  5. BattersRange from thin to thick Pour batter Drop batter large amount of liquid high proportion of flour (dry:liquid ratio of 1:1)(dry:liquid ratio of 3:1)

  6. DoughsVery high proportion of flour stiff enough to be shaped by handdry:liquid ratio of about 7:1

  7. Leavening agents Chemical leavening agents Baking powder and baking soda Organic Leavening agent Yeast

  8. Chemical leavening agents • Create carbon dioxide which causes bread to rise quickly • Gluten traps the CO2 • Create a lighter texture than yeast

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

  10. 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 Experiment results

  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

  13. Baking Powder Made of • An acid • A base • A filler

  14. Types of Baking powder Single acting Double acting Reacts twice once when wet again when heated Begins to produce carbon dioxide as soon as it gets wet. Must be baked immediately or it will lose strength

  15. 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.

  16. Mix dry ingredients together than add the liquids to keep the leavening agents from reacting too quickly. Mix just until moistened.

  17. What’s 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

  18. 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

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