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 ID: 180355 Download Presentation
Objectives. Explain the purpose of leavening agents in baked goods. Identify natural leavening agents and describe how they work. Explain the chemical process by which baking soda and baking powder leaven baked goods.
Breads. Two Basic Forms. of Baked Goods. Quick Breads. Yeast Breads. They are . fast. or “quick” (less than an hour to bake). They use baking soda or powder for . leavening. They do . NOT. need to rise or proof.
No waiting for the dough to rise. Banana Bread. Waffles. Pancakes. Biscuits. Scones. Soda Bread. Ingredients In Quick Breads. Flour-hard and soft wheat flours. Eggs-large whole eggs. Fat- usually shortening or oil.
Different Ingredients have specific purposes. Flour- provides protein and starch. This forms the structure of baked goods. Liquids- aid flour to form structure of baked product. Also aids other ingredients in chemical process that occur .
. Chapter 28. Terms to Know. Consistency. Leavening Agent. Gluten. Tenderize. Main Idea. Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast.. They do not require a lot of time or equipment to produce.
WHAT IS DOORSTEPS?. FIRST-TIME BUYERS. 1. They are more cautious.. 2. They are more connected.. 3. They are more committed.. 1 YEAR FREE. KEY FEATURES AND SPECIAL PRICING. Homebuyer education. Agent co-branding.
A. ffecting Reef Growth. Constructive Agents . “Reef Builders” . Organisms that secrete the calcium carbonate skeletons that form the reef. Examples: . Calcareous Corals. Coralline Algae. Crack Fillers.
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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Presentation on theme: "Leavening Agents"— Presentation transcript:
Leavening Agents Slide2
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, 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
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
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
Water changes to steam to create small bubbles which cause the baking products to riseSlide8
Leavening agents – baking soda & baking powder
vs regular milk pancakesWhich will work the best?And in what combinations do they work best?Let’s find out!