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 Breads Muffins, Biscuits, Scones, Pancakes

Batters Range 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)

Doughs Very high proportion of flour stiff enough to be shaped by hand dry:liquid ratio of about 7:1

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 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