1005:
1424:
562:
39:
659:
646:
uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors to be an effective way to deal with the soft wheat flours characteristic of
British Isles agriculture, it is controversial due to a perceived lack of quality in the final product. The process
535:
are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in
403:
Since chemical expertise is required to create a functional chemical leaven without producing off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as
346:
Chemical leavens are mixtures or compounds that release gases when they react with each other, with moisture, or with heat. Most are based on a combination of acid (usually a low molecular weight organic acid) and a
225:(gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e.
788:
813:
John Brodie, John Godber "Bakery
Processes, Chemical Leavening Agents" in Kirk-Othmer Encyclopedia of Chemical Technology 2001, John Wiley & Sons.
408:. Sour milk and carbonates were used in the 1800s. The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of
1453:
103:
798:
742:
75:
639:, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.
82:
839:
771:
609:
122:
591:
583:
56:
904:
89:
876:
587:
60:
71:
1198:
470:
20:
1448:
1351:
1173:
643:
1396:
1386:
572:
428:
286:
1346:
818:
576:
391:
326:
49:
635:, can also create foams through mechanical action. This is the method employed in the making of
1366:
447:
362:. After they act, these compounds leave behind a chemical salt. Chemical leavens are used in
1381:
1376:
688:
672:
409:
273:
96:
1411:
1406:
1401:
1391:
1356:
1004:
8:
1361:
1168:
1158:
1115:
897:
1029:
1188:
1125:
1034:
994:
959:
835:
794:
767:
760:
738:
541:
375:
335:
230:
1330:
1315:
1213:
1019:
984:
944:
814:
698:
396:
348:
297:
249:
218:
186:
146:
16:
Substance which liberates gas and thereby increases the volume of a dough or batter
1428:
1325:
261:
871:
647:
has nevertheless been adapted by industrial bakers in other parts of the world.
1320:
1223:
1193:
1140:
979:
964:
921:
890:
517:
291:
234:
1442:
1259:
1105:
1095:
678:
405:
222:
675:, bakeries started in 1862 in the UK that made carbon dioxide leavened bread
1371:
1289:
1269:
1254:
1244:
1228:
1208:
1130:
1039:
1203:
1120:
1110:
989:
949:
929:
664:
636:
363:
352:
308:
269:
1249:
969:
858:
Matz, S (1972). "Bakery
Technology and Engineering", AVI Publishing Co.
27:
1100:
974:
954:
939:
868:
632:
387:
318:
302:
561:
38:
1284:
1279:
1218:
1178:
693:
331:
265:
238:
226:
1264:
1135:
683:
545:
537:
253:
136:
1305:
1163:
371:
257:
245:
201:
161:
1310:
1074:
1069:
1049:
913:
628:
624:
528:
313:
214:
658:
1274:
1090:
1064:
1059:
1024:
516:. These compounds combine with sodium bicarbonate to give
367:
195:
167:
155:
757:
1044:
934:
532:
164:
882:
374:
and numerous other applications where a long biological
830:
Ensminger, Marion Eugene; Ensminger, Audrey H. (1993).
720:
The
Chemistry and Technology of Food and Food Products
722:. Hoboken, NJ: Interscience Publishers. p. 1932.
654:
198:
192:
158:
152:
229:). Leavening agents can be biological or synthetic
189:
149:
63:. Unsourced material may be challenged and removed.
832:Foods & Nutrition Encyclopedia, Two Volume Set
829:
759:
1440:
737:. Weinheim: John Wiley & Sons. p. 208.
790:The Oxford Companion to American Food and Drink
248:in the flour and the water in the dough form a
213:, is any one of a number of substances used in
758:Simmons, Amelia; Mary Tolford Wilson (1984) .
279:
898:
766:(1984 reprint ed.). Mineola, NY: Dover.
819:10.1002/0471238961.0308051303082114.a01.pub2
341:
590:. Unsourced material may be challenged and
427:. Other leavening agents developed include
276:and sets, leaving gas bubbles that remain.
905:
891:
834:. Boca Raton, FL: CRC Press. p. 249.
610:Learn how and when to remove this message
123:Learn how and when to remove this message
26:For broader coverage of this topic, see
551:
1441:
717:
390:as a leavening agent was mentioned by
886:
786:
732:
244:When a dough or batter is mixed, the
588:adding citations to reliable sources
555:
61:adding citations to reliable sources
32:
13:
852:
14:
1465:
862:
1423:
1422:
1003:
657:
560:
523:
185:
145:
37:
1454:Fermentation in food processing
787:Smith, Andrew F. (2007-05-01).
378:is impractical or undesirable.
48:needs additional citations for
823:
807:
780:
751:
726:
711:
544:, and, to a lesser extent, in
1:
718:Jacobs, Morris Boris (1951).
704:
735:Fachenglisch für Laborberufe
627:on certain liquids, notably
252:(often supported further by
233:. The gas produced is often
7:
793:. Oxford University Press.
762:The First American Cookbook
650:
471:sodium aluminium phosphates
280:Biological leavening agents
10:
1470:
381:
305:(unpasteurised—live yeast)
25:
21:Leavening, North Yorkshire
18:
1420:
1339:
1298:
1237:
1174:Chorleywood bread process
1149:
1083:
1012:
1001:
920:
912:
733:Hanft, Steven L. (2016).
644:Chorleywood bread process
520:in a predictable manner.
386:Chemical leavening using
342:Chemical leavening agents
429:sodium aluminium sulfate
287:Saccharomyces cerevisiae
874:has a recipe/module on
327:Clostridium perfringens
448:disodium pyrophosphate
410:monocalcium phosphates
689:Parable of the Leaven
673:Aerated Bread Company
400:, published in 1796.
19:For the village, see
584:improve this section
552:Mechanical leavening
57:improve this article
272:). The starch then
1030:Calcium propanoate
542:Yorkshire puddings
237:, or occasionally
231:chemical compounds
1436:
1435:
1352:Brand name breads
1189:Maillard reaction
1035:Dough conditioner
800:978-0-19-988576-3
744:978-3-527-33512-1
620:
619:
612:
336:salt-rising bread
319:sourdough starter
133:
132:
125:
107:
72:"Leavening agent"
1461:
1449:Leavening agents
1426:
1425:
1397:Sourdough breads
1387:Pakistani breads
1331:History of bread
1316:Baker percentage
1214:Sponge and dough
1007:
907:
900:
893:
884:
883:
846:
845:
827:
821:
811:
805:
804:
784:
778:
777:
765:
755:
749:
748:
730:
724:
723:
715:
699:Unleavened bread
667:
662:
661:
615:
608:
604:
601:
595:
564:
556:
515:
468:
445:
426:
397:American Cookery
361:
208:
207:
204:
203:
200:
197:
194:
191:
179:, also called a
174:
173:
170:
169:
166:
163:
160:
157:
154:
151:
128:
121:
117:
114:
108:
106:
65:
41:
33:
1469:
1468:
1464:
1463:
1462:
1460:
1459:
1458:
1439:
1438:
1437:
1432:
1416:
1347:American breads
1335:
1326:Bread in Europe
1294:
1233:
1151:
1145:
1141:Weighing scales
1079:
1055:Leavening agent
1008:
999:
916:
911:
877:Leavening agent
865:
855:
853:Further reading
850:
849:
842:
828:
824:
812:
808:
801:
785:
781:
774:
756:
752:
745:
731:
727:
716:
712:
707:
663:
656:
653:
622:
616:
605:
599:
596:
581:
565:
554:
526:
513:
509:
505:
501:
497:
493:
489:
485:
481:
477:
473:
466:
462:
458:
454:
450:
443:
439:
435:
431:
424:
420:
416:
412:
384:
359:
355:
344:
282:
262:polysaccharides
188:
184:
148:
144:
141:leavening agent
129:
118:
112:
109:
66:
64:
54:
42:
31:
28:Bread leavening
24:
17:
12:
11:
5:
1467:
1457:
1456:
1451:
1434:
1433:
1421:
1418:
1417:
1415:
1414:
1409:
1404:
1399:
1394:
1389:
1384:
1379:
1374:
1369:
1367:British breads
1364:
1359:
1354:
1349:
1343:
1341:
1337:
1336:
1334:
1333:
1328:
1323:
1321:Bread and salt
1318:
1313:
1308:
1302:
1300:
1296:
1295:
1293:
1292:
1287:
1282:
1277:
1272:
1267:
1262:
1257:
1252:
1247:
1241:
1239:
1235:
1234:
1232:
1231:
1229:Vienna process
1226:
1224:Straight dough
1221:
1216:
1211:
1206:
1201:
1196:
1194:No-knead bread
1191:
1186:
1181:
1176:
1171:
1166:
1161:
1155:
1153:
1147:
1146:
1144:
1143:
1138:
1133:
1128:
1123:
1118:
1113:
1108:
1103:
1098:
1093:
1087:
1085:
1081:
1080:
1078:
1077:
1072:
1067:
1062:
1057:
1052:
1047:
1042:
1037:
1032:
1027:
1022:
1016:
1014:
1010:
1009:
1002:
1000:
998:
997:
992:
987:
982:
977:
972:
967:
965:Sandwich bread
962:
957:
952:
947:
942:
937:
932:
926:
924:
918:
917:
910:
909:
902:
895:
887:
881:
880:
864:
863:External links
861:
860:
859:
854:
851:
848:
847:
840:
822:
806:
799:
779:
772:
750:
743:
725:
709:
708:
706:
703:
702:
701:
696:
691:
686:
681:
676:
669:
668:
652:
649:
618:
617:
568:
566:
559:
553:
550:
525:
522:
518:carbon dioxide
511:
507:
503:
499:
495:
491:
487:
483:
479:
475:
464:
460:
456:
452:
441:
437:
433:
422:
418:
414:
406:baking powders
392:Amelia Simmons
383:
380:
357:
343:
340:
339:
338:
323:
322:
321:
316:
311:
306:
300:
292:carbon dioxide
281:
278:
235:carbon dioxide
223:foaming action
131:
130:
45:
43:
36:
15:
9:
6:
4:
3:
2:
1466:
1455:
1452:
1450:
1447:
1446:
1444:
1431:
1430:
1419:
1413:
1410:
1408:
1405:
1403:
1400:
1398:
1395:
1393:
1390:
1388:
1385:
1383:
1382:Indian breads
1380:
1378:
1377:French breads
1375:
1373:
1370:
1368:
1365:
1363:
1360:
1358:
1355:
1353:
1350:
1348:
1345:
1344:
1342:
1340:List articles
1338:
1332:
1329:
1327:
1324:
1322:
1319:
1317:
1314:
1312:
1309:
1307:
1304:
1303:
1301:
1297:
1291:
1288:
1286:
1283:
1281:
1278:
1276:
1273:
1271:
1268:
1266:
1263:
1261:
1260:Bread pudding
1258:
1256:
1253:
1251:
1248:
1246:
1243:
1242:
1240:
1236:
1230:
1227:
1225:
1222:
1220:
1217:
1215:
1212:
1210:
1207:
1205:
1202:
1200:
1197:
1195:
1192:
1190:
1187:
1185:
1182:
1180:
1177:
1175:
1172:
1170:
1167:
1165:
1162:
1160:
1157:
1156:
1154:
1150:Processes and
1148:
1142:
1139:
1137:
1134:
1132:
1129:
1127:
1124:
1122:
1119:
1117:
1114:
1112:
1109:
1107:
1106:Dough scraper
1104:
1102:
1099:
1097:
1096:Bread machine
1094:
1092:
1089:
1088:
1086:
1082:
1076:
1073:
1071:
1068:
1066:
1063:
1061:
1058:
1056:
1053:
1051:
1048:
1046:
1043:
1041:
1038:
1036:
1033:
1031:
1028:
1026:
1023:
1021:
1020:Baker's yeast
1018:
1017:
1015:
1011:
1006:
996:
993:
991:
988:
986:
983:
981:
978:
976:
973:
971:
968:
966:
963:
961:
958:
956:
953:
951:
948:
946:
943:
941:
938:
936:
933:
931:
928:
927:
925:
923:
919:
915:
908:
903:
901:
896:
894:
889:
888:
885:
879:
878:
873:
870:
867:
866:
857:
856:
843:
841:0-8493-8980-1
837:
833:
826:
820:
816:
810:
802:
796:
792:
791:
783:
775:
773:0-486-24710-4
769:
764:
763:
754:
746:
740:
736:
729:
721:
714:
710:
700:
697:
695:
692:
690:
687:
685:
682:
680:
679:Baking powder
677:
674:
671:
670:
666:
660:
655:
648:
645:
640:
638:
634:
630:
626:
614:
611:
603:
600:February 2020
593:
589:
585:
579:
578:
574:
569:This section
567:
563:
558:
557:
549:
547:
543:
539:
534:
530:
524:Other leavens
521:
519:
472:
449:
430:
411:
407:
401:
399:
398:
393:
389:
379:
377:
373:
370:, as well as
369:
365:
354:
350:
337:
333:
329:
328:
324:
320:
317:
315:
312:
310:
307:
304:
301:
299:
298:baker's yeast
296:
295:
293:
289:
288:
284:
283:
277:
275:
271:
267:
263:
259:
255:
251:
247:
242:
240:
236:
232:
228:
224:
221:that cause a
220:
216:
212:
206:
182:
178:
177:raising agent
172:
142:
138:
127:
124:
116:
105:
102:
98:
95:
91:
88:
84:
81:
77:
74: –
73:
69:
68:Find sources:
62:
58:
52:
51:
46:This article
44:
40:
35:
34:
29:
22:
1427:
1412:Toast dishes
1407:Swiss breads
1402:Sweet breads
1392:Quick breads
1357:Bread dishes
1270:French toast
1255:Bread pakora
1245:Bread crumbs
1183:
1054:
875:
831:
825:
809:
789:
782:
761:
753:
734:
728:
719:
713:
641:
637:sponge cakes
621:
606:
597:
582:Please help
570:
527:
402:
395:
385:
376:fermentation
364:quick breads
345:
325:
285:
243:
210:
180:
176:
140:
134:
119:
110:
100:
93:
86:
79:
67:
55:Please help
50:verification
47:
1362:Bread rolls
1311:Breadmaking
1209:Pre-slicing
1204:Pre-ferment
1126:Stand mixer
1111:Farinograph
1013:Ingredients
995:Whole wheat
990:White bread
960:Salt-rising
930:Brown bread
665:Food portal
353:bicarbonate
309:ginger beer
274:gelatinizes
270:xanthan gum
1443:Categories
1285:Sandwiches
1250:Bread bowl
1152:techniques
985:Unleavened
970:Soda bread
945:Multigrain
705:References
633:egg whites
330:producing
294:found in:
290:producing
264:, such as
83:newspapers
1184:Leavening
1159:Autolysis
1101:Bread pan
1084:Equipment
975:Sourdough
955:Rye bread
940:Flatbread
869:Wikibooks
571:does not
388:pearl ash
334:found in
303:Beer barm
266:pentosans
113:July 2014
1429:Category
1280:Stuffing
1265:Croutons
1219:Steaming
1199:Proofing
1179:Kneading
980:Sprouted
872:Cookbook
694:Passover
651:See also
623:Using a
538:popovers
494:O and Na
432:(NaAl(SO
332:hydrogen
254:proteins
239:hydrogen
227:kneading
211:leavener
1136:Toaster
684:Chametz
592:removed
577:sources
546:tempura
394:in her
382:History
372:cookies
219:batters
137:cooking
97:scholar
1306:Bakery
1164:Baking
1131:Warmer
838:
797:
770:
741:
469:, and
258:gluten
250:matrix
246:starch
215:doughs
181:leaven
99:
92:
85:
78:
70:
1299:Other
1290:Toast
1275:Rusks
1075:Water
1070:Sugar
1050:Flour
950:Quick
922:Types
914:Bread
629:cream
625:whisk
540:, in
529:Steam
413:(Ca(H
368:cakes
314:kefir
256:like
209:) or
175:) or
104:JSTOR
90:books
1372:Buns
1238:Uses
1169:Biga
1121:Peel
1116:Lame
1091:Oven
1065:Salt
1060:Milk
1040:Eggs
1025:Barm
836:ISBN
795:ISBN
768:ISBN
739:ISBN
642:The
575:any
573:cite
531:and
474:(NaH
440:·12H
366:and
356:(HCO
349:salt
217:and
139:, a
76:news
1045:Fat
935:Bun
815:doi
631:or
586:by
533:air
506:(PO
490:·4H
482:(PO
451:(Na
351:of
268:or
260:or
135:In
59:by
1445::
548:.
502:Al
500:15
478:Al
476:14
446:,
444:O)
417:PO
241:.
202:ən
162:ən
906:e
899:t
892:v
844:.
817::
803:.
776:.
747:.
613:)
607:(
602:)
598:(
594:.
580:.
514:)
512:8
510:)
508:4
504:2
498:H
496:3
492:2
488:8
486:)
484:4
480:3
467:)
465:7
463:O
461:2
459:P
457:2
455:H
453:2
442:2
438:2
436:)
434:4
425:)
423:2
421:)
419:4
415:2
360:)
358:3
205:/
199:v
196:ɛ
193:l
190:ˈ
187:/
183:(
171:/
168:ŋ
165:ɪ
159:v
156:ɛ
153:l
150:ˈ
147:/
143:(
126:)
120:(
115:)
111:(
101:·
94:·
87:·
80:·
53:.
30:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
