Leavening Agents Used In Baking


Leavening agents are crucial in baking. Most of the baked goods product used leavening agent as one of the main ingredients. Leavening agent are important to increase volume and produce shape and texture to the product.

There are several types of leavening agents that we should know:

Yeast

-Dry yeast

-Instant yeast

-Fresh yeast

Used in breads,dinner rolls,danish pastry, and similar product.

Chemical Leaveners

-Baking soda

-Baking powder

Used in cakes,muffins and cookies.

Air

-Creaming method

-Foaming method

Air is incorporated into the batter during beating fat and sugar together or process of beating eggs.

 

Mostly people out there will easily get confused by baking soda and baking powder. Below table are their functions and how to differentiate between these two :

Baking Soda

Baking Powder

Chemical Sodium Bicarbonate

Mixture of baking soda plus one or more acid to react with it and also contain starch.

Release carbon dioxide if moisture and acid are present

Fast dissolving acid released carbon dioxide when in contact with liquid

Must be baked at once

Single-acting baking powder : require only liquid to release gas

 

Double-acting baking powder : work two times during the mixing stage and when expose to heat.


These two chemical leaveners influence the end result of the product, such as:

lLeavening agent causing the batter or dough to rise

lChange the texture of baked goods

lFlavour enhancement

lUniform rising which ensure a consistent and even rise


Do’s and Don’ts when using Baking Soda or Baking Powder

üSieve before mix with other ingredients

üUse digital scale to weight precisely

üKeep in airtight container


Do not weight more or less baking powder or baking soda


Exact measurement of leavening agents is important because minor changes can produce major defects in baked products. Other than that, understanding the role of leavening agents is essential for bakers to control the outcome of their recipes and produce baked goods with the desired characteristics. Remember that excessive use of baking soda or baking powder can result in an awful taste of the product, so it’s crucial to follow recipes accurately.


By.

Chef Hada.