What is a physical leavener?

Is Baking powder a spice?

Baking powder is not a spice, it is a chemical leavener.

What are three functions of eggs in the baking process?

Leavener, Stabiliser, Emulsifier.

What is the most common chemical leavener used today?

Baking powder is the most common chemical leavener used today in baking. It is a mixture of an acid (like cream of tartar) and a base (like baking soda) that reacts to produce carbon dioxide gas, which helps baked goods rise.

Why baking powder is used in rising cake and bread?

Baking powder is used in cakes since it is relatively 'taste free' and a quick/easy to use leavener. But baking powder is rarely used in breads - yeast is used as the primary leavener in breadmaking. (Yeast is what gives bread it's bread taste plus irregular air bubbles).

What kind of shortened cake contains no chemical leavener?

A shortened cake that contains no chemical leavener is likely a pound cake. Pound cakes rely on the mechanical leavening of air beaten into the batter, along with the high fat content from butter, to create their dense and rich texture without the need for baking soda or baking powder.

What is a leavening methods?

== == There are actually several methods of leavening that will cause a baked product to rise. They include organic,chemical,mechanical,and physical as the most commonly employed methods to create 'lift' in baked goods. An organic leavener is typically an active yeast or a sour starter that is normally used in the production of breads and rolls. Chemical leaveners such as baking powder and baking soda are used in cakes,quick breads,muffins,and biscuits. Mechanical leavening refers to, as an example, the method of creaming butter/shortening, sugar and eggs in the mixing of certain types of cake batter. Physical leavening is the method used in making puff pastry where the dough is rolled and folded repeatedly, enveloping many layers of hydrogenated fat or butter which when heated in the oven release steam causing the dough to rise or 'puff'. Sometimes these methods are used in combination. For example , a cake batter often has a chemical leavener as well as using the mechanical or creaming method to produce lift. Croissants and Danish pastry combine the organic leavener of yeast with the physical method of repeated folding and rolling of the dough to produce light and flaky pastries. == == Leavening are the items put into the mix that make the dough rise, without leavening bread would be tough, more like a brick.

Can you use baking powder to make gravy?

No, since when used in quantity baking soda tastes foul. It should only be used sparingly as a leavener.

How do eggs affect baked products.?

Eggs act as an emulsifier (meaning they help liquids and fats combine together), and they also act as a leavener (meaning they help make baked goods light and airy). In addition, they give baked goods a subtle yellow colour.

What are the ingredients used to making dough?

Flour, eggs, water, butter(cut into fine pieces), salt, and sugar. There is also a dough where yeast is added. Pizza is used from dough where yeast is used. It's relatively easier than you think.

When creating your own recipes how do you know when to use baking powder or baking soda?

Baking soda is used when there is an acidic ingredient included in the recipe, such as brown sugar, molasses, vinegar or lemon juice. The baking soda reacts with the acid and forms air bubbles, thus acting as a leavener. Without the acid, you would use baking powder.

Is crumple a chemical change or physical change?

Crumple is a physical change.

Is the physical state a physical or a chemical?

it is a physical