Presentations text content in Leavening Agents
Slide1
Leavening Agents
Slide2Physical 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)
Slide3Three MOST COMMON Leavening Agents
Slide4Baking Soda
Chemical changeBaking soda, or bicarbonate of sodaUsed 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.
Slide5Baking Powder
Chemical changeUsed 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 heat
Slide6Yeast
Chemical changeFungusSlow processConverts small amounts of sugars in the dough to carbon dioxide & alcohol – fermentationCarbon dioxide trapped in the dough makes it riseAlcohol evaporates in the oven
Slide7Steam
Physical changeWater changes to steam to create small bubbles which cause the baking products to rise
Slide8Making 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!
Leavening Agents
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