leavening agents in baking
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pH
measures the acidity or alkalinity of a substance
pH scale
1 (very acidic) -17 (very basic)
what pH is considered neutral?
7
leaving agents
Leavening agents create airspaces in baked goods, through the production of CO2 gas, resulting in light, fluffy products
three types of leavening agents
chemical, mechanical, biological
what type of chemical reaction do chemical leavening agents go through and what does it produce?
acid-base reactions / neutralizing reactions that produces bubbles of CO2 gas
baking soda (sodium bicarbonate)
needs an acid (eg: vinegar) to produce CO2 1) double displacement - sodium bicarbonate reacts with the acid to produce sodium acetate and carbonic acid 2) decomposition - carbonic acid is unstable and decomposes into water and CO2 result: the CO2 bubbles, creating airspace and a fluffy product
baking powder
baking powder is a complete leavening agent because it contains the acid and the base it needs water and heat to activate the reaction
example of a biological leaving agent
yeast
yeast
a living organism that produces CO2 and alcohol, through fermentation (typically used for bread)
example of a mechanical leavening agent
mixing/whipping
mixing/whipping
when one incorporates air physically - whipping egg whites or creaming butter and sugar