Leavening Agents

What does a leavener do?

• When mixed with water, they swell to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible.

• A substance added to thicken or stabilize products such as puddings, soups, sauces, pie fillings, salad dressings and many others.

• A substance or material used to produce fermentation or gas that separates and pushes apart proteins in dough/batters before they can coagulate and/or form permanent networks.

Choose the four TYPES of leaveners.

• Physical, Mechanical, Yeast, Chemical

• Physical, Whisking, Biological, Chemical

• Steam, Mechanical, Biological, Chemical

• Physical, Mechanical, Biological, Chemical

Which is an example of a physical leavener?

• whisking air into egg whites

• beating air into batter

• using steam

• adding baking soda

Which is/are an example(s) of mechanical leavening? Mark all that apply.

• whisking air into egg whites

• adding baking powder

• beating air into a batter

• adding yeast

Which of these is a biological leavener?

• yeast

• baking soda

• steam

• cream of tartar

Which of these are chemical leaveners? Mark all that apply.

• yeast

• baking powder

• baking soda

• cream of tartar

What leavening agents should be used to make quick breads like muffins of pancakes?

• biological leaveners

• chemical leaveners

• physical leaveners

• mechanical leaveners

Match this definition to the correct leavener below: an alkaline compound, which releases carbon dioxide gas if both and acid and moisture are present.

• baking powder

• baking soda

• yeast

• cream of tartar

Match this definition to the correct leavener below: a mixture of sodium bicarbonate and one or more acids in the form of an acid salt (usually cream of tartar), which releases acid once dissolved in water.

• baking soda

• yeast

• steam

• baking powder

What causes baking soda to react?

• heat only

• heat and acid

• acid and moisture

• moisture only