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| | Frugal Cooking Baking Glossary |
 | | Leavener or leavening agent: Ingredients that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. | | | Self-rising flour: Is All-purpose flour with a leavener and salt added. | | | Semisweet and milk chocolate: Varieties of chocolate used in baking or for eating made by adding sugar, milk, vanilla or other flavorings to unsweetened chocolate. |
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http://www.frugalcooking.com/encyclopedia/bakingterms.htm
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| | MSN Encarta - Search View - Bread |
| | Before yeast was commercially available, bread bakers added the residue of the beer brewing process to their bread dough as a leavening agent. | | | Breads made with chemical leavening agents instead of yeast, such as baking powder or baking soda, are called quick breads because they can be mixed together and baked without first letting the dough rise. | | | A special ingredient called a leavening agent is often added to make the bread rise by enlarging air pockets in the dough, giving it a lighter texture and more volume. |
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http://encarta.msn.com/text_761562389__1/Bread.html
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| | bread: Definition, Synonyms and Much More From Answers.com |
| | Water is mixed with flour, salt and the leavening agent (baker's yeast or sourdough starter). | | | Owing to its high levels of gluten (which give the dough sponginess and elasticity), wheat is the most common grain used for the preparation of bread, but bread is also made from the flour of rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. | | | Most commercial and home bakers in the U.S. leaven their doughs with baker's yeast. |
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http://www.answers.com/topic/bread
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| | Butter Cakes Recipe - joyofbaking.com |
| | The flour is then sifted with a leavening agent (baking powder/baking soda) and salt. | | | Leavening: (This is a general guideline as the other ingredients used in a recipe also affect the amount of baking powder/baking soda used.) | | | Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour, and a leavening agent (baking powder or baking soda) and transforming them into a baked good with a wonderful taste and texture. |
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http://www.joyofbaking.com/ButterCakes.html
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| | pantry_leaveners1 |
| | The basic leavening gases commonly found in baking recipes are air (called mechanical) from whipped eggs, or beating, stirring, creaming and kneading; water vapor or steam from liquids; carbon dioxide from chemical leaveners, baking soda and baking powder; and yeast, both packaged and from a starter (sourdough or sponge). | | | esides leavening, baking powder and/or baking soda contribute to texture, color and taste in a recipe. | | | Baking soda (bicarbonate of soda), another chemical leavener, is used when there is an acidic ingredient in the recipe, such as vinegar, lemon juice, sour milk or buttermilk. |
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http://www.baking911.com/pantry/leaveners.htm
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| | Leavening |
| | For example, a recipe might require sugar and butter to be creamed, representing one type of leavening (air), and call for baking powder as well, which is another type of leavening (carbon dioxide). | | | Leavening is that which gives breads, cakes, muffins, pancakes, cookies, and so forth the ability to rise and increase in volume. | | | Some leavening agents work quickly to produce the gas and if the batter or dough sits around or is stirred too much prior to baking, the oven spring (rising in the oven) will be diminished. |
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http://users.rcn.com/sue.interport/food/leavning.html
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| | Ingredient Functions - Hormel Foods Personal Chef Tips & Ideas |
| | Self-rising flour is an all-purpose flour into which baking powder (a leavening agent) and salt have been added. | | | It is used as a thickening agent to thicken puddings, desserts, and sauces. | | | The paste is used as a flavoring agent for pastries. |
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http://www.hormel.com/PersonalChef?req=tipsandideas/article/657
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| | FOOD24 : |
| | A leavening agent is an organism or substance that when added to a dough of flour and water causes it to "rise" by evolving carbon dioxide or other gasses that become trapped as bubbles within the dough. | | | Uses: Leavening agents are mostly used when baking breads, vetkoek, scones, muffins, pizza dough, flatbreads, etc. | | | Commonly used leavening agents include: baker's yeast; sourdough; yogurt; baking powder; steam and air. |
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http://www.food24.com/GlossaryItemDetails/0,10487,1-318,00.html
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| | A Comparison of Leavening Agents |
| | The potassium bicarbonate biscuit dough was nearly indistinguishable from that of the baking soda biscuit. | | | Of the other leavening agents, baking soda with and without vinegar, baking powder, potassium bicarbonate, and yeast all generated roughly equally high biscuits. | | | The dough was nearly identical to that of the baking soda biscuit. |
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http://orbitals.com/self/leaven
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| | Food Product Design: Culinary Connection - September 2004 - Baking Ammonia: The Other White Leavening Agent |
| | Other chemical leavening agents did not become commercially available until the 1850s, which may in part explain why baking ammonia is more commonly called for in traditional, old-world recipes. | | | According to the ubiquitous "Food Lover's Companion" by Sharon T. Herbst, baking ammonia is a chemical leavening agent that is considered "the precursor of today's baking powder and baking soda." It has also been known as ammonia bicarbonate, ammonia carbonate, ammonium bicarbonate and hartshorn in various circles and at different points in time. | | | For example, baking ammonia is particularly suitable as a leavening agent for low-moisture products (less than 3% moisture in the baked product) with large surface areas that are baked at high temperatures. |
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http://www.foodproductdesign.com/archive/2004/0904CC.html
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| | Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR |
| | discuss the interrelationships between leavening, baking temperatures, and flour mixture. | | | The key to quality leavened products is to select the correct leavening agent for the batter or dough. | | | An understanding of leavening ingredients and the interrelationship of other ingredients, preparation methods, heat and other factors, will help produce a final product of optimum quality. |
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http://food.oregonstate.edu/learn/leavening.html
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| | Cookbook - Glossary of terms - English Version |
| | Baking soda is also known as bicarbonate of soda, and is a leavening agent, which works by making bubbles of carbon dioxide, when mixed with acids that exist in other ingredients of the dough (like milk, cream, or vinegar). | | | Also used as a leavening agent with baking soda in some recipes. | | | Breads that use baking soda and/or baking powder as the primary leavening agents. |
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http://www.cookbook.hu/angol_receptek/GlossaryE.html
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| | The Society of 18th-Century Gentlemen |
| | However, as our period-correct leavening agent is beer it is worth having a brief look at the beer basics and the prevalent 18th-century beer styles. | | | Salt-rising breads (using salts like potash or baking soda as the primary leavening agent) typically have longer baking times — as does our beer bread. | | | Before there was such a thing as packaged yeast, breweries commonly provided barm to the local bakeries for use as a leavening agent. |
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http://www.ballindalloch-press.com/society/bread.html
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| | yeast: Definition, Synonyms and Much More From Answers.com |
| | Meaning #1: a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey | | | Yeast is a group of single-celled (unicellular) fungi a few species of which are commonly used to leaven bread and ferment alcoholic beverages. | | | Yeasts for leavening bread may be produced commercially or caught from the environment. |
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http://www.answers.com/topic/yeast
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| | First Draft |
| | The recipe using baking powder called for four teaspoons of that leavening agent and one cup of regular milk. | | | Please note: To leaven the same amount of flour you have to use four times as much baking powder as compared to baking soda. | | | The next day, demonstrate chocolate cake using baking soda as the leavening agent and sour milk as the acid to cause the reaction to take place. |
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http://www.chatham.edu/pti/Kitchen_Chem/Witten_01.htm
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| | Leavening Agent Substitutions |
| | Occasionally you may be in the middle of a recipe that calls for baking soda or baking powder, and discover you don't have the proper ingredient in the house. | | | Some old European recipes call for Hartshorn as the leaving agent. | | | Baking powder contains baking soda plus an activating ingredient. |
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http://www.cce.cornell.edu/yates/5701.htm
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| | Leavening agent - Wikipedia, the free encyclopedia |
| | Pearlash was a common leavening agent before the invention of baking powder and baking soda. | | | When a dough or batter is baked, it "sets" and the holes left by the gas bubbles remain. | | | A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes them to rise. |
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http://en.wikipedia.org/wiki/Leavening_agent
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| | Bread |
| | Bread is made from flour, water (or other liquid such as milk or buttermilk), and, with the exception of unleavened bread, some kind of leavening agent. | | | Yeast breads are leavened with yeast and kneaded to develop the flour’s gluten. | | | Unleavened bread like tortillas use no leavening agent and are quite flat. |
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http://full.of.vitamins.com/vf/healthnotes/HN_live/Food_Guide/Bread.htm
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| | The Cooking Inn : Leaveners |
| | The most common leavening agents found in the basic kitchen are baking soda, baking powder, and yeast. | | | Another method of leavening is the use of whipped egg whites, which traps air in bubbles. | | | When mixed with a liquid, they produce carbon dioxide gas, which causes batter or dough to rise when heated. |
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http://www.thecookinginn.com/leavening.html
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| | Leavening, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR |
| | Chemical leavening agents and their use in bakery products. | | | ABSTRACT When a combination of yeast and chemical leavening was used in bread, yeast was tolerant to moderate changes in pH but its gassing abilities were impaired when subjected to high pH (Ò9.7). | | | Baking results indicated that the major factor affecting loaf volume was not pH, but rather the salts produced from the leavening reaction. |
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http://food.oregonstate.edu/ref/bake/leavening_r.html
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| | BAKING SODA BAKING POWDER |
| | Baking soda and/or baking powder are added to batters for leavening; i.e., in order to produce the gas that make cakes, muffins, and quick breads rise. | | | The phosphate and tartrate baking powders react rapidly at room temperature to release the leavening gas, which means that the batter has to be cooked quickly after the liquid ingredients have been added. | | | Double-acting (D.A.) baking powders are the most common type of baking powder in US supermarkets. |
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http://users.rcn.com/sue.interport/food/bakgsoda.html
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| | Untitled Document |
| | When it is acted upon by the heat of baking, the leavening gas that raises the dough is liberated. | | | A small quantity of ammonia in the dough is effective in producing bread that will be lighter, sweeter, and more wholesome than that risen by any other leavening agent. | | | The bakers and baking-powder manufacturers producing the finest goods have been quick to avail themselves of this useful discovery, and the handsomest and best bread and cake are now largely risen by the aid of ammonia, combined of course with other leavening material. |
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http://members.aol.com/ralbrizio/1882/7_1_82-414.html
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| | LEAVENING AGENTS |
| | Is a mixture of crystallized acid or sour salts and baking soda. | | | If the batter has sufficient amounts of acidity coming from other ingredients, such as fruits, molasses, cocoa, etc. it can be used as a leavening agent by itself and will not need cream of tartar or sour salt as a catalysator. | | | By itself it can be used to increase the volume when whipping egg whites. |
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http://www.cmcchef.com/LEAVENINGAGENTS.html
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| | Original Bakewell Cream - Superior Made in Maine Better Baking Leavening Agent |
| | A favorite baking staple in Maine kitchens since the mid-1940s, this fail-safe leavening agent is an excellent substitute for your baking powder and Cream of Tartar. | | | A staple in Maine kitchens since the mid-1940s, this fail-safe leavening agent is an excellent substitute for baking powder and Cream of Tartar. | | | Today's cooks, bakers, chefs, mothers and grandmothers have presented delicious biscuit recipes and outstanding meals made with the quality, original Bakewell Cream, leavening agent. |
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http://www.yankeegrocery.com/bakewell_cream.html
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| | Eggs as Leavening Agent |
| | Does anyone have a recipe for a baked good, preferably something sweet, that uses eggs as its only leavening agent? |
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http://www.baking911.com/Asksarah/_disc4/00001d88.htm
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| | Rumford Baking Powder - Premium Double Acting Kosher Leavening Agent |
| | Rumford Baking Powder leavening agent is a fine quality New England product that is designed to give dependable, high-quality leavening of many baked goods in the home kitchen, bakeries, restaurants and institutions. | | | Rumford may be used in the exact quantities called for in your favorite recipes and is an all phosphate baking powder which is your assurance against after-taste and other harmful ingredients. | | | Rumford Baking Powder will improve the crumb and texture of all chemically leavened foods: cakes, cookies, biscuits, muffins, and more...!!! |
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http://www.yankeegrocery.com/rumford_baking.html
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| | Chemical Leavening Agents |
| | Knowing the differences in leavening agents will help students make knowledgeable choices about ingredients and procedures in producing quality products from dough and batters. | | | Discovering how steam can be used as a leavening agent in quick breads | | | Distinguish the difference between double-acting and single-acting baking powder. |
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http://www.uen.org/Lessonplan/preview.cgi?LPid=1184
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| | leavening-msg |
| | Chemical leavens start appearing in the 18th Century. | | | you should add a little leavening to the cheeses and the eggs, and add | | | In the Middle Ages, cooks appear to have depended on yeast (ale, grape must, |
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http://www.florilegium.org/files/FOOD-BREADS/leavening-msg.html
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| | Manny's |
| | Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Hydrogenated Soybean and Cottonseed Oils, Leavening Agent (Bicarbonate of Soda, Cornstarch, Sodium Aluminum Sulfate, Monocalcium Phosphate) Salt, Fumeric Acid, Potassium Sorbate and Sodium Propionate to retard mold and Conditioner (Soy Flour, Calcium Sulfate, and Sorbic Acid). | | | Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Glycerine, Leavening Agent (Bicarbonate of Soda, Cornstarch, Sodium Aluminum Sulfate, Monocalcium Phosphate) Sorbitol, Salt, Powdered Egg Whites, Lecithin, Citric Acid, Calcium, Stearoyl Lactilate, Potassium Sorbate, Datem, Monoglycerides and Sodium Propionate. |
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http://www.mexicanaccent.com/Nutritional_Information.htm
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| | Cookbook:Baking Soda - Wikibooks |
| | Baking soda is used in baking as a leavening agent, to make cakes, cookies, and breads rise (expand) by producing tiny little bubbles of carbon dioxide gas. | | | Acids commonly used with baking soda include lemon juice, buttermilk, vinegar, cocoa and cream of tartar. | | | Baking soda is commonly included in baking powder, along with acid and another gas-releasing chemical that operates only when subjected to heat. |
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http://en.wikibooks.org/wiki/Cookbook:Baking_Soda
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| | Stocking the Staples |
| | You'll notice that all recipes using baking soda for leavening have some sort of acid, such as lemon juice, vinegar, or buttermilk. | | | Baking soda is a leavening agent that helps baked goods "rise." The leavening occurs when the baking soda interacts with some kind of acid. | | | The chemical reaction that turns baking soda into a leavening agent occurs very quickly after mixing with an acidic ingredient. |
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http://www.practicalpantry.com/staples/page2.html
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| | Crackers, Biscuits Cookies & Maggi's Instant Noodles |
| | Wheat Flour, Sugar, Vegetable Oil, Salt, Milk Powder, Leavening Agent and Permitted Flavoring | | | Wheat Flour, Sugar, Vegetable Oil, Salt, Milk Powder, Cheese Powder, Cocoa Powder, Peanut Butter, Leavening Agent, Permitted Flavoring and Coloring | | | Wheat Flour, Sugar, Salt, Palm Oil, Corn Flour, Cocoa Powder, Milk Powder, Baking Powder, Cheese Powder, Permitted Food Emulsifier, Citric Acid, Caramel and Leavening Agent (Ammonium Bicarbonate) |
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http://members.aol.com/coffeemix/crackers.htm
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| | Star-K Kosher Certification - Kosher Consumer |
| | However, if it is only l'davak - a binding agent for texture, consistency, or in the product as a flavoring component, to only enhance the primary corn ingredient, the brocha is shehakol. | | | Unfortunately, there is no way to tell if it is l'tam or l'davak from the label. | | | Today, food technologists discovered that it is more efficient to use yeast grown on molasses, a non-Chometz source, as a leavening agent instead of sourdough. |
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http://www.star-k.org/kashrus/kk-issues-cereals.htm
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| | NutritionData Food Additive Identifier |
| | Buffer, Dough Conditioner, Leavening Agent, Neutralizing Agent, Yeast Food | | | Dietary Supplement, Dough Conditioner, Firming Agent, Nutrient, Sequestrant, Yeast Food | | | Alkali, Dietary Supplement, Dough Conditioner, Nutrient, Yeast Food |
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http://www.nutritiondata.com/food-additives.html
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| | Cookbook:Leavening Agent - Wikibooks |
| | Leavening agents are used to make bread and other foods rise, trapping many little air bubbles in the food. | | | The various methods for leavening include biological and chemical reactions, as well as mechanically trapping air in a substance. | | | This page was last modified 05:20, 6 April 2005. |
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http://en.wikibooks.org/wiki/Cookbook:Leavening_agent
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| | Bread Manufacturing in Australia |
| | Bread is a baked staple food that is produced from flour, a leavening agent and other ingredients. | | | The Industry C2161 - Bread Manufacturing in Australia ranks 241 out of 496 by industry turnover and its life cycle is in a mature phase, which means that the industry is generally growing at at the same rate as the economy. | | | This class consists of units mainly engaged in manufacturing bread. |
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http://www.marketresearch.com/researchindex/1045947.html
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| | Find in a Library: Modern baking powder, an effective, healthful leavening agent, including the occurrence of aluminum ... |
| | Modern baking powder, an effective, healthful leavening agent, including the occurrence of aluminum compounds in foods and their effect on health. | | | Find in a Library: Modern baking powder, an effective, healthful leavening agent, including the occurrence of aluminum compounds in foods and their effect on health. | | | To find a library, type in a postal code, state, province, or country. |
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http://www.worldcatlibraries.org/wcpa/ow/6b5014d5b08dfe7f.html
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A cook's best friend