Presentation on theme: "Chemical leavening agents and Quick breads. History of Quick Breads Quick breads originated in the mid nineteenth century. The “quick” refers to no waiting."— Presentation transcript:
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 agents Baking powder and baking soda Organic Leavening agent Yeast
Chemical leavening agents Create carbon dioxide which causes bread to rise quickly Create a lighter texture than yeast
Experiment results MixtureReaction Baking soda and waterNO Baking soda and vinegarYES Baking powder and waterYES Baking powder and vinegarYES
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
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