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.

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A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

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