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4 Leavening Agents Used in Baking

baking classes in hyderabad

Do you know how are cakes so soft and spongy? That’s because of a leavening agent. These are the key ingredients which make our cakes and other baked dishes soft and fluffy. Without this wonderful item, the softness and sponginess of cakes would be missing.

Leavening means to increase the surface area of any dough or batter by creating gas bubbles inside it. This also makes a product light in weight. The expansion of gas bubbles during baking increases the volume of the product and gives a desirable porous structure. You can join Baking classes in Hyderabad to know more about this from professionals.

Here are four leavening agents used in Baking:

Yeast

Yeast is responsible for fermentation, which gives us soft breads or pizzas. There are different types of yeasts available like active, instant or fresh. You can use these based on your recipe requirements. Join best Baking classes in Hyderabad and learn to use it in a right way from experts.

Baking Soda

It is a white powder that is used in most baking recipes. When combined with an acidic ingredient, this produces a chemical reaction that helps the batter or dish rise while cooking. Unlike the reaction of yeast, which occurs slowly over a long period of time, baking soda acts quickly. This is why the breads and muffins it produces are called quick breads.

Baking Powder

This is used in almost every dish that is baked. Unlike baking soda, baking powder is double-acting, which means it begins working when mixed and then gives off another burst of gas when heated. That’s why some quick bread batters, like pancakes, can be held for a while without them losing their potency. Experts during cooking classes in Hyderabad say that as long as it stays dry, it’s inactive. Once moistened, the chemical reaction begins and it’s less immediate than a straight baking soda reaction.

Steam

Unlike other leavening agents, which produce carbon dioxide gas, steam is simply water vapour, produced when the water in your dough reaches 100 degree Celsius and vaporises.

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