LEAVENING’S

Leavenings are either substances that form bubbles of gas (carbon dioxide), or physical leavening’s like steam and air. The gas, air or steam expands when a batter or dough is heated, making the soaked product light and affecting grain and texture.
Leavening agents include yeast, baking powder, and soda plus a food acid. With too little leavening, your product will have a peak, tough crust, and close compact grain. With too much leavening, your product will not peak, tough crust, and close compact grain. With too much leavening, product may fall, have a gummy crust, coarse irregular grain, or dry, crumbly texture.
YEAST
Yeast is a tiny plant that produces carbon dioxide from sugar when temperature and moisture are favorable for its growth. Yeast comes in two forms-active dry and compressed. Before you use active dry yeast, soften it in warm water (110 degrees) for 5 to 10 minutes. Soften compressed yest in lukewarm water or milk (85 degrees) for the same length of time.
BAKING POWDER
Baking powder can be SAS-phosphate (double acting), phosphate, or tart rate type.
The double-acting type frees only a small amount of its gas when combined with liquid: then the major part when heated. Phosphate type gives off part of its gas when mixed with liquid. Te gas formed expands when batter or dough is heated. Tart rate type reacts almost entirely when combined with the liquid. The gas formed expands when batter or dough is heated.
BAKING SODA
Baking soda gives off gas when you mix it with a food acid such as buttermilk, sour milk, molasses, vinegar, or lemon juice. One-fourth teaspoon baking soda plus 1/2 cup sour milk or 1/4 to 1/2 cup molasses is equivalent to 1 teaspoon baking powder (double-acting) in leavening powder

Well book mark us here at https://www.cyourad.com