A leavening agent (also leavening or leaven; /lvn/ or /lvn/) is any one of a number of substances used in doughs and batters

that causes a foaming action which lightens and softens the finished product. The leavening agent incorporates gas bubbles into the dough this may be air incorporated by mechanical means, but usually it is carbon dioxide produced by biological agents, or by chemical agents reacting with moisture, heat, acidity, or other triggers. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain. Types

beer (unpasteurisedlive yeast) buttermilk ginger beer kefir sourdough starter yeast Whey protein concentrate yogurt

Chemical leaveners Chemical leaveners are chemical mixtures or compounds that release gases (usually carbon dioxide) when they react with moisture and heat; they are almost always based on a combination of acid (usually a low molecular weight organic acid) and an alkali; these leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable. Chemical leavening was first publicized by Amelia Simmons in her American Cookery,[1] published in 1796, wherein she mentions the use of pearl ash as a leavening agent. Since chemical expertise is required to create a functional chemical leaven without leaving behind off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as baking powders. Mechanical leavening Creaming is the process of beating sugar crystals and solid fat (typically butter) together in a mixer. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener like baking soda. This is often used in cookies. Using a whisk on certain liquids, notably cream or egg whites, can also create foams through mechanical action. This is the method employed in the making of sponge cakes, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product. The Chorleywood Bread Process 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 has nevertheless been adapted by industrial bakers in other parts of the world. Other leaveners Steam and air 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 popovers, Yorkshire puddings, and to a lesser extent intempura. Nitrous oxide is used as a propellant in aerosol whip cream cans. Large densities of N 2O are dissolved in cream at high pressure. When expelled from the can, the nitrous oxide escapes emulsion instantly, creating a temporary foam in the butterfat matrix of the cream. Baking powder is a dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable[1] or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes.[2] Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.

Most commercially available baking powders are made up of an alkaline component (typically sodium bicarbonate, also known as baking soda), one or more acid salts (such as cream of tartar), and an inert starch (cornstarch in most cases, though potato starch may also be used). Baking soda is the source of the carbon dioxide,[3] and the acid-base reaction can be generically represented as[4] NaHCO3 + H+ Na+ + CO2 + H2O The inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's alkaline and acidic components dry so as not to react with each other prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements.[5] The acid in a baking powder can be either fast-acting or slow-acting.[6] A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slowacting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Double-acting baking powders work in two phases; once when cold, and once when hot.[7] Common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate). High-temperature acid salts include sodium aluminium sulfate, sodium aluminum phosphate and sodium acid pyrophosphate.[8] History Early chemical leavening was accomplished by activating baking soda in the presence of liquid(s) and an acid such as sour milk, vinegar, lemon juice, or cream of tartar.[9] These acidulants all react with baking soda quickly, meaning that retention of gas bubbles was dependent on batter viscosity and that it was critical for the batter to be baked before the gas escaped. The development of baking powder created a system where the gas-producing reactions could be delayed until needed.[10] While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird in 1843. August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The recipe he created in 1891 is still sold as Backin in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903. Following the American Civil War Joseph and Cornelius Hoagland developed a baking powder with the help of an employee, in Fort Wayne, Indiana, and their formula became known as Royal Baking Powder. The small company eventually moved to New York in the 1890s and became the largest manufacturer of baking powder.[citation
needed]

Eben Norton Horsford, a student of Justus von Liebig, who began his studies on baking powder in 1856, eventually developed a variety he named in honor of Count Rumford. By the mid-1860s "Horsford's Yeast Powder" was on the market as an already-mixed leavening agent, distinct from separate packages of calcium acid phosphate and sodium bicarbonate. This was packaged in bottles, but Horsford was interested in using metal cans for packing; this meant the mixture had to be more moisture resistant. This was accomplished by the addition of corn starch, and in 1869 Rumford began the manufacture of what can truly be considered baking powder.[11] During World War II, Byron H. Smith, an inventor in Bangor, Maine, created a substitute product for American housewives, who were unable to obtain cream of tartar or baking powder due to war food shortages. Under the name "Bakewell", Smith marketed a mixture of sodium pyrophosphate mixed with corn starch to replace the acid cream of tartar component of baking powder. When mixed with baking soda, the product behaved like a single-acting baking powder, the only difference being that the acid is sodium pyrophosphate.[12] In 2006 the development of Rumford Baking Powder was designated a National Historic Chemical Landmark in recognition of its significance for making baking easier, quicker, and more reliable.[11] Use Generally one teaspoon (5 ml) of baking powder is used to raise a mixture of one cup (200-250 ml) of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids will remain unconsumed in the chemical reaction and often lend an unpleasant taste to food. High acidity can be caused by ingredients like buttermilk,lemon, yogurt, citrus or honey. When excessive acid is present, some of the baking powder should be replaced with baking soda. For example, one cup of flour, one egg, and one cup of buttermilk requires only teaspoon of baking powder the remaining leavening is caused by buttermilk acids reacting with teaspoon of baking soda.[citation needed] On the other hand, if baking powders that contain sodium acid pyrophosphate, excess alkaline substances can sometimes deprotonate the acid in two steps instead of the one that normally occurs, resulting in an offensive bitter taste to baked goods. Calcium compounds and aluminium compounds do not have that problem though, since calcium compounds that deprotonate twice are insoluble and aluminium compounds do not deprotonate in that fashion. Moisture and heat can cause baking powder to lose its effectiveness over time, and commercial varieties have a somewhat arbitrary expiration date printed on the container. Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it fizzes energetically, it is still active and usable.[13]

Substituting in recipes Baking powder is generally just baking soda mixed with an acid, and a number of kitchen acids may be mixed with baking soda to simulate commercial blends of baking powder.Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar.[14] Where a recipe already uses buttermilk or yogurt, baking soda can be used without cream of tartar (or with less). Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda. In times past, when chemically manufactured baking soda was not available, ash water was used instead, especially in confectionery. Wood ash is also weakly alkaline. To prepare ash water, one used a fistful of ash from the fireplace in a big pot of water. Ash from hardwoods, such as maple and ash trees, is preferred, whereas resinous woods, like pine, shouldn't be used unless completely burned. [15] The ash water is given a boil, then left overnight to settle. The water is then filtered through a cloth and is ready to use. Many traditional recipes call for ash water instead of baking soda, because of some unique qualities: for example, ash water dripped on hot vegetable oils congeals into a gel-like mixture.[citation needed] Leavening Agents Leavening agents are gases that cause the dough torise. The gases are produced by chemical action orintroduced by the mixing process, which forces air intothe dough. The common types of leavening agents aresteam, air, and carbon dioxide gas. These agents areproduced by yeast or bating soda or baking powder. AIR. Air is introduced into the dough by blending(creaming) fat and sugar together, by sifting flour, or byfolding in beaten egg whites that already contain air.Steam is used to leaven eclairs and cream puffs. YEAST. Yeast is a microscopic, one-celled plantthat, when conditions are favorable, will multiply bybudding or by the division of a cell into two cells. Inthis process of reproduction, the yeast plant usesavailable food (sugars) to produce carbon dioxide gasand alcohol. This is known as fermentation. ACTIVE DRY YEAST. Active dry yeast shouldbe suspended in about seven times its weight of waterat 105F to 110F for 5 minutes before it is used. Theproper temperature of the water is important, as waterthat is too cold or too hot will harm the yeast. Make surethe temperature of the water does not exceed 110F.Active dry yeast does not require refrigeration, butshould be stored in a dry and reasonably cool place.When properly stored, dry yeast will keep for manymonths.Yeast foods, known as dough conditioners, haveother more important functions than to supply food foryeast. Their major purposes are to condition the waterand to assist in the proper fermentation of the dough.Yeast foods contain three types of functionalingredients:1.2.3.InAmmonium salts to supply yeast with a supplyof nitrogen for growthCalcium salts to produce the correct amount ofhardness in the dough water and to firm theglutenAn oxidizing agent to give a firmer, less stickydoughaddition, yeast foods contain starch and salt toadd bulk and make weighing easier. The use of yeastfoods is often determined by the strength of the flour andthe fermentation period desired. Not all flours requireyeast food. When the flour requires such material, itsaddition produces bread of larger volume, better grainand texture, and improved loaf appearance. Too muchwill produce inferior bread with low volume and coarsegrain. BAKING SODA. Baking soda acts as aleavening agent only when there is an acid present.Some of these acids are sour milk or buttermilk,molasses, brown sugar, honey, corn syrup, maple syrup,lemon juice, and vinegar. These are used for differenttypes of quick bread. Only a limited quantity of the acidingredients can be used for leavening purposes due tothe pronounced flavor and heavy texture that bakingsoda and molasses or syrup give to the products. It isalso difficult to determine beforehand the amount of gasthat these mixtures will produce. Thus, it is difficult toobtain standard results. BAKING POWDER. Baking powder is aleavening agent that contains baking soda, a largeamount of starch, and a material that forms an acid whenit is mixed with water, thus producing a gas. There areseveral types of baking powder. The Navy uses a combination-type baking powder that contains theacids sodium aluminum sulphate (S.A.S.) andorthophosphate plus sodium bicarbonate and acornstarch filler.This type of baking powder ismoderately double acting; one constituent acts in thebatter, while the other does not act until it is heated inthe oven. Baking powder is generally preferred overbaking soda because it is more reliable. A leavening agent (sometimes just called leavening or leaven) is a substance used in doughs and batters that causes them to rise. In the presence of moisture, heat, acidity, or other triggers the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it sets and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods their soft, sponge-like textures. During the Feast of Unleavened Bread, Yahweh commands that no leavening be eaten or found on our premises: Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land.You shall eat nothing leavened; in all your habitations shall ye eat unleavened bread, Exodus 12:19 -20. Below are leavening agents found in a variety of foods that must be used up or removed by the Feast of Unleavened Bread. Incidentally, it is not acceptable to remove leavening from your property if you just bring it back once the Feast is over. The lesson is to remove leavening entirely from our lives, which represents that which promotes corruption. To bring it back at the end of the Feast subverts the whole purpose of the lesson. Commonly used leavening agents include: Yeasts, including: bakers yeast active dried yeast baking powder baking soda cream of tartar (potassium bitartrate) sourdough ammonium carbonate ammonium bicarbonate Potassium carbonate Potassium bicarbonate Dipotassium carbonate

Leavening agents are also in:

 Preparation H (has yeast) Cat and dog foods with yeast Toothpastes with baking soda False Leaven Below are foods or ingredients not leavened, although some people mistaken them for leavening or leavened food. They pose no problem Biblically speaking: Puffed cereals Some food products are puffed up by mechanical means but cannot be used as a contact spreading agent. They are just puffed up by air and are not chemically leavened. They include: popcorn, beaten eggs, and air puffed cereal like puffed rice or wheat. Brewers yeast (Saccharomyces cerevisiae) is an inactive yeast, meaning the yeasts have been killed and have no leavening power. It is the yeast remaining after beer making. It is used as a nutrient supplement to increase the intake of B vitamins. Brewers yeast comes powdered (the most potent form), in flakes (best for health shak es), and in tablets. Yeast extract, autolyzed yeast extract When yeast cells die, they automatically break up, a process called a utolysis in which the yeasts digestive enzymes break their proteins down into simpler compounds. What remains is a collection of protein, fats, vitamins, minerals, and monosodium glutamate (MSG), a flavor enhancer. Soda pop Although its name says soda, soda pop is not leavened as if with bicarbonate of soda. It is made with water that has been infused with carbon dioxide in a non-leavening process. Leavening agents play a huge role in baking. Without them, we would be left with dense, flat, and low-volume baked goods. When I first learned about the importance of leaveners I had such an aha moment. Be sure to read this if you dont know the difference between baking powder and baking soda

There are 3 main categories of leavening agents used for baking:

1) Physical 2) Chemical 3) Biological

Physical Leavening Physical leavening involves physically forcing air into a batter or dough. This is what happens when you cream together butter and sugar. Little air pockets are created, which give volume to the baked good. Another example is incorporating air into egg whites. Sponge cakes are leavened this way (most traditional sponge recipes do not call for baking powder.) Egg whites are whipped until fluffy and the remaining ingredients are folded in, keeping as much air in the batter as possible.

Chemical Leavening Most cookie or cake recipes will call for either baking powder or baking soda. When I was a kid, I remember substituting baking powder with baking soda in a pancake recipe. My reasoning was that they looked the same, and their names pretty much sounded the same. Let me tell you, from experience, that they are not the same.

Baking soda is a chemical called sodium bicarbonate. It is a base that will react with an acid to make carbon dioxide (those foamy bubbles you get when you make homemade volcanoes.) The reaction between baking soda and vinegar goes as follows:

The 3 products of the reaction are a salt, water, and carbon dioxide gas. The carbon dioxide gas is what we want in our baked goods.

When you add baking soda to a dough or batter, the baking soda reacts with any acids present (buttermilk, cream of tartar, lemon juice, etc.) and the resulting carbon dioxide gas creates little air pockets in the batter.

Baking powder is different from baking soda because it contains both an acid and a base in one powder. Get this powder wet, and the acid and the base will react with each other in the same way that sodium bicarbonate will react with an acid. This is actually a good way to test if your baking powder is working properly: add a bit of water. If it fizzes, you know its working.

The fact that baking powder works on its own means that you can substitute baking soda with baking powder. You cannot, however, substitute the other way around. Lets say you had no baking soda in the house and were in the middle of a recipe that called for it. You could add baking powder instead, although you would need to add a bit more (e.g. 2 teaspoons of baking powder to replace 1 teaspoon of baking soda.) Now if your situation was reversed and you went to reach for some baking powder, realizing all you had was baking soda, what could you do? Since baking powder is an acid and a base, you would need to think of an acid and base you could use as a replacement. Baking soda and cream of tartar, for example. One thing to keep in mind, if you make your own baking powder this way, is that baking soda can leave a bitter taste in baked goods if you use too much. A good substitution is for every 1 tsp. of baking powder use 1/4 tsp. of baking soda, and 1/2 tsp. cream of tartar.

Biological Leavening Biological leavening refers to using living organisms to leaven dough. Bakers yeast, or Saccharomyces cerevisiae, is a fungus that has been used for centuries to make bread and wine. When people first started using yeast, they were unaware that they were using living creatures to make bread. The yeast cells leaven dough by eating some of the glucose present and excreting its waste products (alcohol and carbon dioxide gas.) This happens at a much slower rate than the reactions with chemical leaveners, which is why we let bread dough rise for a while before baking. Steam In addition to all the leavening agents mentioned, steam plays a role in ALL baked goods. I talked about this role in my puff pastry post, but there are many other baked goods that rely on steam rather than chemical leaveners. Some good examples are pita bread and yorkshire puddings, both of which have huge pockets created from steam. When the water in the dough turns to steam, the H2O molecules begin to spread out and take up way more space. This forces the dough or batter to expand.