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.

• This category consists of muffins, loaf breads, biscuits, scones, waffles, and pancakes.

Leavening agents

Chemical leavening agentsBaking powder and baking soda

Organic Leavening agentYeast

Chemical leavening agents

• Create carbon dioxide which causes bread to rise quickly

• Create a lighter texture than yeast

Experiment results

Mixture Reaction

Baking soda and water NO

Baking soda and vinegar YES

Baking powder and water YES

Baking powder and vinegar YES

Baking soda

• Sodium bicarbonate (NaHCO3)• A base• Needs an acid to cause

a reaction• Neutralizes the acid and

gives off CO2 in the process

Common acids used in baking

• Vinegar• Lemon juice (citrus

juices)• Molasses• Cream of tartar• Buttermilk

Baking Powder

Made of

• An acid

• A base

• A filler

Types of Baking powder

Single acting

Begins to produce carbon dioxide as soon as it gets wet.

Must be baked immediately or it will lose strength

Double acting

Reacts twice once when wet again when heated

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.

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

What’s wrong with this recipe?CUPCAKES • 7/8 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

What leavening agent is used in this recipe?

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