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Chemical compounds such as baking powder and baking soda that react with other ingredients to produce carbon dioxide gas. This helps dough and batter, used for baked goods, to rise as the dough or batter is being heated.
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Chemical Leavener term - Related Content |
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| Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens. Breads ... |
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| The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise. Risen breads rely on a means of producing carbon dioxide gas that becomes ... |
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| A word describing baked goods that have a leavening agent added to them. |
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| An agent added to baked goods to cause the dough or batter to rise, lightening the texture and adding volume. Some of the leavening agents used are beaten eggs or egg whites, ... |
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| A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough. It is the simplest method for preparing ... |
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Chemical leavening agents allow bread dough to be prepared in minutes instead of hours. Chemical leavens, such as baking soda and baking powder, react immediately when ... |
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| Sourdough Starter | Sponge Starter | Old Dough Method
The primary difference between making bread with a starter and making bread with the direct or straight yeast method ... |
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| Fresh Cake Yeast | Active Dry Yeast | Quick-Rising Active Dry Yeast
Yeast that is activated in warm water before it is mixed with the flour and other ingredients to form ... |
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Risen breads rely on a means of producing carbon dioxide gas that becomes trapped in the batter or dough causing the dough to rise. The carbon dioxide gas is produced ... |
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