ppt课件-leaveningagents-universityofakron.pptVIP

LEAVENING AGENTS DEFINED Aerates mixture ? increases volume and lightens it Leavening action may be produced by physical, chemical, or biological means Common leavening agents: air, steam, carbon dioxide AIR Introduced by sifting dry ingredients, creaming and mixing batters, and incorporating beaten egg whites All flour mixtures depend on air, but it is not sufficient Creaming fat and sugar for aeration traps carbon dioxide from chemical leavening Kneading incorporates air in yeast breads – carbon dioxide expands air cells Air importat for fine, even grain of baked products STEAM Used because volume of water increases more than 1600 times as it vaporizes and expands Steam alone not sufficient-combine with air or carbon dioxide Recipes are liquid batter (popovers)-volume of flour=volume of liquid Must use high temperatures so boiling point reached quickly CARBON DIOXIDE Generated by chemical leaveners or produced from sugar by yeast Time of release important: some during mixing so fine bubbles will be dispersed Fine dispersion=fine crumb and thin cell walls Emulsions maintain gas emulsion in batter Major portion of carbon dioxide released in oven before crumb is set BAKING SODA Sodium bicarbonate heated ? sodium carbonate (washing soda), water, carbon dioxide 2NaHCO3?Na2CO3 + H20 + CO2 Reaction is slow Produces alkaline salt (disagreeable flavor) ALKALINE SALT In excess ? alkalinity changes flavonoid pigments in flour to yellow color Increases browning by Maillard reaction Product slightly yellow with brown spots If sodium combines with fatty acid ? bitter soapy taste BAKING SODA + ACID Avoid problems Produces neutral salt residue + carbonic acid NaHCO3 + Hx ? NaX + H2CO3 Carbonic acid readily ? H2O + CO2 Carbonic acid unstable COMMON ACIDS Lactic acid in sour milk, buttermilk, yogurt Aconitic acid in molasses and brown sugar Gluconic acid in honey Malic acid in apples and pears Tartaric acid in grapes Succininc, citrus and benzoic acids in fruits and vegetables A