A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas that becomes trapped as bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas bubbles remain, giving breads, cakes, and other baked goods their soft, sponge-like textures. Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... Soap bubbles Bubble may refer to: Soap bubble, spherical liquid film, also possibly of bubble gum Cavitation, pocket of air caught in a liquid Bubble (economics), where speculation causes prices to rise to unsustainable levels a (normally) transparent dome Light bulb, in theater lighting terminology [1] in poker tournaments, the... Percentages are relative to US recommendations for adults. ... A birthday cake decorated with fruit, shaved chocolate, and candles. ...

Chemical Leaveners

Chemical leaveners are chemical mixtures or compounds that typically release carbon dioxide when they react with moisture, heat, and acidity. They usually leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes. Chemical leavening agents include: == // IGOR ROCKS!!!!!!!!!!!!!!! == Carbon dioxide is a chemical compound composed of one carbon and two oxygen atoms. ... A magnified crystal of a salt (halite/sodium chloride) Salt covering the floor of Bad Water in Death Valley, CA, the lowest point in the US. A salt, in chemistry, is any ionic compound composed of cations (positively charged ions) and anions (negative ions) so that the product is neutral... A type of bread that does not require rising. ... A birthday cake decorated with fruit, shaved chocolate, and candles. ...

• baking powder
• baking soda (a.k.a., sodium bicarbonate)
• ammonium bicarbonate (a.k.a., hartshorn)
• potassium bicarbonate (a.k.a., potash)
• Potassium bitartrate (a.k.a., cream of tartar)
• potassium carbonate or (a.k.a., pearlash)
• monocalcium phosphate

Baking powder Baking Powder is a dry chemical leavening agent used in baking. ... Sodium bicarbonate (NaHCO3), or sodium hydrogen carbonate, also known as baking soda and bicarbonate of soda, is a soluble white anhydrous or crystalline compound, with a slight alkaline taste resembling that of sodium carbonate. ... Ammonium bicarbonate (also called bicarbonate of ammonia, ammonium hydrogen carbonate, hartshorn, or powdered baking ammonia) is the bicarbonate salt of ammonia. ... Potassium bicarbonate (also known as potassium hydrogen carbonate or potassium acid carbonate), is a colorless, odorless, slightly basic, salty substance. ... Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. ... Carbonate of potash redirects here. ... Calcium dihydrogen phosphate (also called mono-calcium orthophosphate) Ca(H2PO4)2 is a chemical compound. ...

Biological Leaveners

Main article: Yeast

Microorganisms that release carbon dioxide as part of their lifecycle can be used to leaven products. Varieties of yeast are most often used. Yeast leaves behind waste byproducts that contribute to the distinctive flavor of yeast breads. In sourdough breads, the flavor is further enhanced by various lactic or acetic acid bacteria). Typical divisions Ascomycota Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota Basidiomycotina (club fungi) Urediniomycetes Sporidiales Yeasts are unicellular, eukaryotic microorganisms classified in the kingdom Fungi. ... == // IGOR ROCKS!!!!!!!!!!!!!!! == Carbon dioxide is a chemical compound composed of one carbon and two oxygen atoms. ... Typical divisions Ascomycota Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota Basidiomycotina (club fungi) Urediniomycetes Sporidiales Yeasts are unicellular, eukaryotic microorganisms classified in the kingdom Fungi. ... White Vienna Sourdough loaves sometimes arrive on shelves at speeds in excess of 75mph Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ...

Leavening with yeast is often a slower process, requiring a lengthy proofing. Challah proofing in loaf pans. ...

Yeast can also be used to make carbonated beverages like beer, which can then be used as leavening. Carbonated beverages are beverages which contain dissolved carbon dioxide. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest[1] and most popular[2] alcoholic beverage, selling more than 133 billion litres (35 billion gallons) per year. ...

Mechanical Leavening

Creaming is the process of beating sugar crystals and solid fat (typically butter) together in a mixer. This integrates tiny air bubbles into the mixture. Creamed mixtures are usually further leavened by a chemical leavener. This is often used in cookies. Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Handheld electric mixer A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. ... This page is about edible cookies. ...

Using a whisk on certain liquids, notably cream or egg whites can also create foams through mechanical action. Various whisks. ... Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ... Albumen redirects here. ...

Other Leaveners

Steam and air are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in popovers and Yorkshire puddings, and to a lesser extent in Tempura. In physical chemistry, and in engineering, steam refers to vaporized water. ... Layers of Atmosphere (NOAA) Air redirects here. ... Popovers A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has an article on Yorkshire Pudding Yorkshire pudding is an English savoury dish similar to the American popover, and made from batter. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ...

Nitrous oxide is used as a propellent in aerosol whip cream cans. When the gas boils out of the cream, it also instantly creates a foam. R-phrases S-phrases Supplementary data page Structure and properties n, εr, etc. ...

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Leavening agent