Leavening Types
What are the three types of leavening?
Physical, Chemical, Biological
What will happen when you mix baking soda with lemon juice?
It will form carbon dioxide/bubbles.
What is a single-celled microorganism that is a biological leavener?
yeast
Kris has an espresso chocolate chip cookie recipe that will use chocolate, brown sugar, and butter in it. Can he use baking soda as a leavener? Why or why not?
Yes, because chocolate, brownsugar, and esspresso are all acidic and will react with baking soda.
Name a chemical leavener (an ingredient that uses chemical reactions to leaven)
Baking powder or baking soda
Why doesn't baking powder need an acidic ingredient added to it to activate?
Baking powder already contains an acid.
Double acting baking powder reacts twice.
Name one thing it reacts with.
Either moisture (first) or heat (second).
Payton is making biscuits with milk, butter, salt, and flour. Can she use baking soda or baking powder to create rise? Why?
Baking powder because her other ingreidents are not acidic. But baking powder already has an acid included, and just needs to get wet.
Yeast is what kind of leavener?
Biological
When a wet ingredient is put in a hot oven, or exposed to high heat, the wetness evaporates to create steam and creates hot air which creates rise.
What is the gas created when yeast digests sugar?
Carbon dioxide
Baking powder needs wet ingredients to ___________ it to wake it up and cause a reaction.
Hydrate
Baking powder is what king of leavener?
Chemical
What do you need to add to baking powder to activate it?
Any wet ingredient like milk, eggs, or water.
Chemical reaction.
Arham is going to make a type of flat bread that uses baking powder, milk, and oil. What is it?
Naan
Steam and Whipping air or eggs into a mixture is what kind of leavening?
Physical
What does yeast need to react? Why?
Yeast reacts with sugar and warm water to digest the sugar and as it digests, it releases carbon dioxide.
Why can't you add super hot water to yeast?
It will kill the tiny living yeast organisms.
Brandon and JT are making a bread that needs a long, slow rise. What leavener should they use, steam, yeast, or baking soda?
Yeast