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Leavening Agent (Yeast (Active dry yeast (is a dry, granular form of…
Leavening Agent
Yeast
Active dry yeast
is a dry, granular form of yeast
Fresh yeast
called compressed yeast, is moist and perishable and is preferred by
professional bakers
Instant dry yeast
is also a dry granular form of yeast, but it does not have to be dissolved in water before use
the process by which yeast acts on carbohydrates and changes them into
carbon dioxide gas and alcohol
Chemical Leaveners
-
Baking Soda
. If moisture and an acid are present, soda
releases carbon dioxide gas, which leavens the product
-
Air
-
Foaming
process of beating eggs, with or without sugar, to incorporate air
Steam
all baked
products contain some moisture, steam is an important leavening agent
production or incorporation of gases in a baked product to increase volume
and to produce shape and texture