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Leavening Agents

Physical . vs. Chemical Changes. Physical changes – end products can be changed back to what you started with. Ex: water changes to ice (can change back). Chemical changes – end up with an entirely new product at the end.

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Leavening Agents






Presentation on theme: "Leavening Agents"— Presentation transcript:

Slide1

Leavening Agents Slide2

Physical

vs

Chemical Changes

Physical changes – end products can be changed back to what you started withEx: water changes to ice (can change back)Chemical changes – end up with an entirely new product at the endExample : iron & water = rust (can’t change back)Slide3

Three MOST COMMON Leavening AgentsSlide4

Baking Soda

Chemical change

Baking soda, or bicarbonate of soda

Used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt. The soda (base) combines with the buttermilk (acid), to produce carbon dioxide & the baked goods rise. Slide5

Baking Powder

Chemical change

Used in cookies, quick breads & other baked goods

Made of baking soda & cream of tartar Generally double action - means it releases carbon dioxide when mixed with liquid & when exposed to heatSlide6

Yeast

Chemical change

Fungus

Slow processConverts small amounts of sugars in the dough to carbon dioxide & alcohol – fermentationCarbon dioxide trapped in the dough makes it riseAlcohol evaporates in the ovenSlide7

Steam

Physical change

Water changes to steam to create small bubbles which cause the baking products to riseSlide8

Making Pancakes

Leavening agents – baking soda & baking powder

Buttermilk

vs regular milk pancakesWhich will work the best?And in what combinations do they work best?Let’s find out!