Bakery Leavening Agents

All baked foods are leavened. Even unleavened bread such as matzoh is raised by the steam generated during baking. Normally, leavening is thought of as being due to the products of fermentation (carbon dioxide, alcohol) or to C02 generated by chemical reactions. However, the expansion of air incorporated into a dough during mixing and the formation of steam, from water in the dough, also cause the baking piece to expand. If this does not happen, the product is dense and unappetizing. This article discusses leavening obtained by chemical reactions as well as from yeast fermentation.

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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