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Leavening

Leavening

Assessment

Presentation

Science

12th Grade

Practice Problem

Medium

NGSS
K-ESS3-1, K-ESS2-1, MS-PS3-4

+6

Standards-aligned

Created by

MARTHA KENNEDY

Used 8+ times

FREE Resource

13 Slides • 3 Questions

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Leavening

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Leavening?

What is Leavening?

Leavening is the process that makes baked goods rise
Baking is essentially gases trapped in a network of proteins and fats that stretch as the gas bubbles expand when heated

4

How do we introduce air bubbles ?

  • There are three was to introduce air or gases into a batter or dough

    • Physical

    • Biological

    • Chemical

5

Multiple Choice

The baking process is BEST summarized as ___.

1

heat coagulating protein foams

2

acidic and basic ingredients balancing each others effects

3

water sofetening and mixing starches

4

hot air stretching a protein framework

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Physical Leavening

  • Uses physical changes to introduce gases including

    • production of steam

      • requires a hot oven if steam is the only leavening

    • whisking or whipping

    • whisking or beating eggs

      • some recipes call for egg whites to be beaten separately

    • creaming the butter and sugar

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Biological

  • Relies on a living organism to produce carbon dioxide through fermentation or cellular respiration

  • Most commonly uses yeast

  • because this relies on a living single celled organism this take time

8

Multiple Choice

Physical Leavening relies on yeast to introduce air into a batter.

1

True

2

False

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Poll

Steam is considered physical leavening because production of steam if a physical change.

true

false

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Chemical Leavening

  • Relies on a neutralization reaction to produce CO2

    • Recall that neutralization reactions produce gas, salt and water when acids and bases are added together

  • because chemical reactions is faster than living organisms, these products are termed quick breads

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Chemical Leavening

Baking soda

  • Sodium bicarbonate (a base) NaHCO3 breaks down with heat

    • 2NaHCO3 + heat CO2 + Na2CO3 + H2O

    • This leaves a bitter metallic taste

  • Adding an acid will neutralize the sodium carbonate and avoids the bitter tasting compounds

  • Acids include buttermilk, vinegar, fruit juice, fruit puree, yogurt, sour cream

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Chemical Leavening

Baking soda

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Chemical Leavening

Baking Powder

  • Contains

    • Sodium Bicarbonate (baking soda)

    • dry acids (such as potassium bitartrate)

    • corn starch (absorbs water, keeps it from clumping)

  • double acting baking powder contains two acids


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Chemical Leavening

Baking Powder

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Chemical leavening

  • Which leavening agent is used depends on the other ingredients

    • other ingredients are used because of the chemical leavening agent

    • recipes that call for dutch cocoa will used baking powder

    • recipes that use baking soda will use natural cocoa and needs an additional acid

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Types of dough and batter

Categorized based on the ration of flour to liquid (important for physical leavening)

  • pour batter 1:1 ratio, some are easy to pour, some are not- example- the popovers

  • Drop batter 2:1 ratio, often used for muffins

  • Soft dough 3:1 ratio- yeast breads, require kneading to produce the network

  • Stiff dough 6-8:1 withstands handling- pie crust or cut out cookies

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Leavening

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