Leaveners
What are leaveners? Well they’re
the things in baking that causes the baked goods to rise. Some of them you may
already know about.
Eggs, baking soda, baking powder,
yeast, etc. these things are leaveners. They all basically cause the air
trapped in the batter to expand. Many do this with the use of heat. Leaveners
affect the taste, volume and texture of foods.
Eggs
Eggs not only moisten baked goods
they also cause them to rise. By whipping eggs you trap air bubbles in the batter
which with heat causes foods to rise.
Baking soda
Baking soda is used for lots of
things like brushing your teeth and removing smells out of your carpet. Also
it’s used as a leavener. The thing with this one is that it needs acidic foods
to activate it. This is used quite often in foods.
Baking powder
Baking powder is double
acting. This means there are two stages
in which it causes the food to rise. The first is caused by moisture the second
is heat. This is a quite common leavener and is used often.
So when you’re baking think about
what causes you food to turn out the way it does. Is it because of leaveners?
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