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.

• 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.

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.

Types of Quick BreadsMuffins, Biscuits,Scones, Pancakes

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)

DoughsVery high proportion of flour

stiff enough to be shaped by handdry:liquid ratio of about 7:1

Leavening agents

Chemical leavening agentsBaking powder and baking soda

Organic Leavening agentYeast

Chemical leavening agents

• Create carbon dioxide which causes bread to rise quickly

• Gluten traps the CO2

• Create a lighter texture than yeast

Complete the experiment

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

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

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• Cocoa

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 • 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

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