PPT-Leavening Agents Chapter 21

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. es , Vol u me X I I I , N o . 1 ( 2 0 07) , 1 0 5 - 1 12 Full Paper – F o od C o ntrol Gabriela Pop Universitatea “tefan cel Mare”din Suceava, Facultatea de Inginerie Alimentar 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. 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. Social Service Selection. Service-Oriented Computing: . Semantics, Processes, Agents. – Munindar P. Singh and Michael N. Huhns, Wiley, 2005. Chapter 20. 2. Service-Oriented Computing: Semantics, Processes, Agents . 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 . 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. . Ingredient Basics. Common ingredients in all baking:. Flour-. protein (gluten) and starch in flour gives most of the structure . Liquid-. Usually water or milk . for moistness. Leavening agents-. Semantic Service Selection. Service-Oriented Computing: . Semantics, Processes, Agents. – Munindar P. Singh and Michael N. Huhns, Wiley, 2005. Chapter 19. 2. Service-Oriented Computing: Semantics, Processes, Agents . es , Vol u me X I I I , N o . 1 ( 2 0 07) , 1 0 5 - 1 12 Full Paper – F o od C o ntrol Gabriela Pop Universitatea “tefan cel Mare”din Suceava, Facultatea de Inginerie Alimentar Basic Standards for Web Services. Service-Oriented Computing: . Semantics, Processes, Agents. – Munindar P. Singh and Michael N. Huhns, Wiley, 2005. Chapter 2. 2. Service-Oriented Computing: Semantics, Processes, Agents . Outline. Agent function and agent program. Rationality. PEAS (Performance measure, Environment, Actuators, Sensors). Environment types. Agent types. Agents. An . agent. is anything that can be viewed as . Semantics, Processes, Agents. – Munindar P. Singh and Michael N. Huhns, Wiley, 2005. Chapter 15. 2. Service-Oriented Computing: Semantics, Processes, Agents . - Munindar Singh and Michael Huhns. Highlights of this Chapter. Service-Oriented Computing: . Semantics, Processes, Agents. – Munindar P. Singh and Michael N. Huhns, Wiley, 2005. Chapter 16. 2. Service-Oriented Computing: Semantics, Processes, Agents . - Munindar Singh and Michael Huhns. 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. Sugar- granulated (confectioners).