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Baking powder is the most commonly used chemical leavening agent.
Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods. Baking powder works by release carbon dioxide gas into the batter or dough through acid base reaction, causing bubbles in the wet mixture to expand and therefore leavening the mixture. It is used instead of yeast where fermentation flavors may be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes.
Most commercially available baking powders are made up of an alkaline component (typically baking soda, known as sodium bicarbonate), one or more acid salts, and an inert starch (cornstarch in most cases, though potato starch may also be used)
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Which leavening agent was in cream puffs?
Most cream puffs do not use a leavening agent. The "shell" or "crust" of the original cream puff uses plain flour and salt, similar to a pie crust. You generally do not want to use a leavening agent as you don't want the shell to "rise".
Is cornstarch a leavening agent?
Hi my name is Amy and i recently did research on which leavening additive/agent works the best and I had some very strange results. I tested the 3 most common agents (baking powder, instant yeast and self raising flour) and a thickening agent called corn starch. my results astounded me! corn starch worked the best!
The most important agent of chemical weathering?
Water
Can you use an 1 yr expired jiffy cake mix?
you can try it if ithasn't been opened but chances are the leavening agent have lost most of the rising properties
Is leavening?
Leavening means to put something into dough which ferments and causes the dough to rise. The most commonly used leavening is yeast.
What is the first step that should be taken when starting treatment on most chemical agent cases?
Get the patient to fresh air or away from the chemical agent.
What is The most potential chemical agent responsible for memory?
theriyalayepppa.....
What is leavening agents?
Leavening agent is important in baking due to the rising qualities of the baked item and the crumb quality of the finished result. Not adding enough makes for a really puffed up result, and too little results in a baked rock.
What is the name for the mixture of flour raising agent and water?
It really depends on what the flour/leavening agent/liquid mix is for. Most commonly, using something like that would be known as a poolish for making bread (flour, yeast, and water). However in making quick breads and cakes, there is no specific name for it. (Reference: Baking+Pastry Arts Graduate)
What element is the most widely used compound in chemical industry?
Water is considered the most widely used compound in the chemical industry due to its varied applications such as solvent, reactant, and coolant in various chemical processes.
What is an example of a fast acting leavening agent?
Baking soda is an example of a fast acting leavening agent. The chemical in baking soda is bicarbonate of soda (NaHCO3). When combined with an acidic ingredient, such as the lactic acid in buttermilk, baking soda releases carbon dioxide which forms bubbles in the food. When heated, these bubbles expand and help to rise or lighten the final product. A fast acting agent reacts at room temperature. It is the type of acid that determines whether the leavening agent is fast or slow acting. Baking powder can be "fast acting", "slow acting", or "double-acting". Double-acting is the most commonly used and it is the type of "acids" used that determine whether the baking powder is slow, fast, or double acting. Low temperature acids produce a fast acting agent while high temperature acids produce a slow acting agent. The use of a combination of both high and low temperature acids in baking powder creates a double acting agent.
What is the most common and widely used chemical in the world?
sulfuric acid
