Levening Flashcards
Understanding of how leavening ingredients are measured and weighed and the use of leavening ingredients within a bakeshop.
Leavening
The production of gases in a baked product, which increases the volume and creates the shape and texture of a product.
*Exact measurement of leavener is very important; incorrect measurements can lead to a defective product.
Yeast
Leavening agent used in the production of breads, rolls, Danish pastries and other products.
Available in two basic forms:
1) Compressed is used by professional bakers
2) Active Dry yeast must be dissolved in 4x it’s weight in warm water (110 F) to reconstitute.
*Note: convert recipes to use active dry yeast, use only 40% of the weight of compressed yeast.
Ex. 1lb of compressed yeast use 6.5 oz of dry yeast. 16 ozs (1lb) x .40 (40%)
Fermentation
Process where yeast acts on sugars in recipe and changes them into carbon dioxide gas and alcohol. The release of gas is what produces the leavening (rising) action in yeast products. Alcohol evaporates completely during and immediately after baking.
Baking Soda (Sodium Bicarbonate)
Needs moisture and an acid to release Carbon Dioxide, which leavens the products. Heat is not necessary for this type of reaction but products leavened with baking soda only, should be baked at once to get the most leavening action or gases will escape and some leavening power will be lost.
*Oven has to be ready immediately for baking
Baking Powders
more versatile than baking soda with two forms.
1) Single acting releases gases as soon as moisture is added.
2) Double acting is most often used, because it’s more versatile. Products (batters & doughs) made with double acting baking powder can incorporate leavening agent early in the mixing and can stand for some time prior to baking.
*need a mixture of baking soda plus an acid to react with it such as a starch.
Ex. Rice Flour, Cornstarch, etc
**coarse crumb (used to counteract highly acidic ingredients.
Single acting baking powder
requires only moisture to release gases. Like baking soda, they should only be used if a product will be put into the oven immediately when panned.
Double acting baking powder
releases some gases when cold, but does not require heat to complete the reaction. Do NOT use more BP than needed in a recipe; causes poor flavor and crumbly texture in product. Structure will rise and fall before setting.
*Cakes batters made with double acting BP (baking powder) can stand for a period of time before being baked.
Air
another form of measuring leavening that is mixed into batters by two main methods. Air expands during baking and causes the product to rise and take shape.
Creaming
process of beating fat and sugar together to incorporate air. Important when making cakes and cookies.
*some cakes are leavened only by air and no other kind of chemical leavener.
Foaming
process of beating eggs with or without sugars to incorporate air. Foams made with whole eggs are used to leaven different types of sponge cakes. Egg whites are used to leaven angel food cakes, meringues and soufflés, etc.
