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What Are Various Types Of Leavening Agents

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Leaving agents are something that we use in our kitchens almost daily, but ever wondered how many types of leavening agents exist and how each of them functions. Well, through this blog you will get all the information about what are various types of leaving agents and their proper uses.


 



The leavening agents are substances that help the dough to rise; in addition to that, they soften and lighten the dough or batter. These substances are mostly used in baked food products. There are various types of leaving agents but the most common 3 types are Biological, Chemical, and Mechanical. The presence of leavening agents in dough creates bubbles. These leavening agents can be purchased from any departmental store or you can opt for biological leavening agents.


 


 Biological leavening agents: The carbon dioxide releasing microorganisms serve as biological leavening agents. Yeast is a well-known biological leavening agent and it is used in the preparation of various food items. Although, now a day’s various types of leavening agents (artificial) are squared up using yeast still bakers yeast is commonly used during various food preparations. Some types of bacteria’s like lactic acid bacteria and acetic acid bacteria also serve as biological leavening agents. The yeast works by combining with carbon dioxide in dough. In some of the ancient cultures various types of leavening agents were prepared using the natural substances like Ecuadoreans used concha  (a leavening agent prepared from sediment called chichi) to ferment their breads. Yogurt, beer, buttermilk, kefir, sourdough starter, and ginger beer are some of the popular biological leavening agents.


 


Chemical leavening Agents:There are various types of leavening agents, which are generated through chemical processes. The chemical leavening agents release gas when they come in touch with heat and moisture. The chemical leavening agents are mostly used in the preparation of the food products like cookies, quick-breads, and cakes. There are various types of leavening agents (chemical) but some of the most popular ones include baking soda, baking powder, sodium bicarbonate, potassium bicarbonate, hydrogen peroxide, etc.


 


Mechanical leavening agents: There are various types of leavening agents, which are termed under the garb of mechanical leavening agents. The creaming agents used in the preparation of cakes serve as mechanical leavening agents. The sugar and fat creaming used in the preparation of cake serves as mechanical leavening. The air bubbles are integrated into mixture by this process. Usually the creamed mixtures are further lightened using the chemical leavening. Various types of leavening agents of mechanical nature are formed by whisking egg or cream with certain liquids.


 


Following some special recipe requirements, biological and mechanical leavening agents are both employed in food production. Some processes like Chorleywood bread process employs both biological and mechanical leavenings for bread production. These leavenings are normally used to mask the deficiencies of the wheat used for bread production.


 


Other than the above mentioned leavenings, air and steam also serve as natural leaveners because they expand on heating. But these special leavenings are employed in cooking processes that require baking at high temperatures. Similarly, Nitrous oxide is another natural leavening which is used in some unusual preparations.


 


Stay tuned to this space to know more about various types of leavening agents and their existence.


 


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