chemical leavening agents and quick breads. history of quick breads quick breads originated in the...
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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
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