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Different Kinds of Leavening Agents

Different Kinds of Leavening Agents

Different Kinds of Leavening Agents. What are leavening agents or leaveners? Leavening agents are substances that are used in batters as well as doughs which are used to soften the dough and it is also used for lightening it.

There are three types of leavening agents, mechanical, biological and chemical agents. It produced air within interaction with the heat, moisture and acidity, it is the bubble you see when you make dough.

When you mix dough, the water and flour are mix together, you can see that there are holes that are left and this is an indication of the leavening agents presence in the mixed dough.

You can buy them of course in any supermarket and online as well if you are very busy. In this hub, i will discuss some insights into the three different kinds of leavening agents.

Some Quotes About Dough and Leavening Agents

  • "It is easier to bake and make a dough, than to find the real dough, it is the source of energy and the reason to be happy. Now give me that doughnut" By Anonymous
  • "You aren't a baker yet until you know what leavening agents are". Mechanical does it better. By Anonymous

Baking powder -- example of chemical leavener

different-kinds-of-leavening-agents

Three kinds of leavening Agents or Leaveners

Chemical leaveners-- these are substances which when react to moisture or heat can produce gases -- the carbon dioxide gas -- they are used in quickbread as well as cakes and cookies. it is for immediate use unlike biological leaveners which used fermentation and take longer time. This usually combines the base chemicals and acid.

Yeast example of biological leavener

yeast used for fermentaion process

yeast used for fermentaion process

Biological leaveners

Biologocal leaveners -- are usually this process is longer than chemical leaveners as it used fermentation like the yeast --- it alters the biological chemistry of the batter or dough while the yeast is at work.

An example of biological leavener is yeast leavening which "requires proofing, which allows the yeast time to reproduce and consume carbohydrates in the flour".

creaming butter with sugar -- example of mechanical leavening

http://www.google.com/imgres?imgurl=http://www.meninaprons.net/images/

http://www.google.com/imgres?imgurl=http://www.meninaprons.net/images/

Mechanical leaveners

Mechanical leaveners-- are what it is you used your hand by mixing leavening agents like whisking cream, egg whites or when you do creaming -- mixing butter with sugar. According to wikipedia usually this process "integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener and is often used in cookies

Different kinds Of Leaveners

Kinds of Leaveners : Leavening Agents Examples  

Bilogical leaveners 

sourdough starters, yeast, yoghurt, kefir, gingerbeer,buttermilk, beer 

 

Chemical leaveners 

baking powder, baking soda,monocalcium phospates, sodium acid pyphospate, cream ot tartar, hydrogen peroxide

 

Mechanical leaveners 

mixing sugar and butter, cream, egg whites, sponges ,cakes 

 

other leaveners

used in tempura and pudding, nitrous oxide

 

Cooking Ingredients HUBS

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Comments

alexandriaruthk (author) from US on January 28, 2015:

Did it help you?

loveleecomia_02 on January 28, 2015:

Wow,, that's awesome! You know many people you help, like me,, that's why thank you,, in baking ohhh!! Yummy ..like! Like! Like! :))

Ilikeyou na muah "

YO on February 25, 2013:

PEACE

ai lyn villanueva on January 15, 2013:

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debraleen on November 12, 2012:

i really raelly like this page..why? because like lordian said its help us to do homeworks..

Lordian on October 02, 2012:

i like this page a lot because it help me to my homework and for my reviewing my exam in baking and pasrty thanks a lot for sharing this....!!!

naila on May 11, 2012:

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shane ann on November 20, 2011:

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Emma from Houston TX on March 19, 2011:

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muzaffarali1 on January 31, 2011:

hello we are the snacks manufacturers we make wheat flour and corn pellets we want to leaven our product more than it happens.. also want to take care like after frying it dunt obsorb much oil.. please inform mee thank yoi

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