For soft batters, buttermilk can be used instead of baking soda to help leaven dough. It acts as an acid on the dough to provide carbon dioxide gas to help in its leavening.
Leavening means to put something into dough which ferments and causes the dough to rise. The most commonly used leavening is yeast.
You can use expired buttermilk in baking recipes like pancakes, biscuits, or cakes, as the acidity can still help with leavening. Just make sure to check for any signs of spoilage before using it.
If you mean baking soda, it is a base not an acid and I would think a fairly weak one.
No, thiamine mononitrate is a form of vitamin B1, not a leavening agent. Leavening agents are typically used in baking to help dough rise. Thiamine mononitrate is used as a vitamin supplement in food products.
Leavening agents are ingredients that help baked goods rise by creating gas bubbles in the dough or batter. This makes the baked goods light and fluffy. Common leavening agents include baking powder, baking soda, and yeast.
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.
No, pie crust is called a "short" dough which means it has no leavening.
Baker's ammonium, also known as ammonium bicarbonate, is a chemical leavening agent commonly used in baking to help dough rise. It releases carbon dioxide when heated, creating bubbles that help the dough expand. It is often used in traditional recipes for cookies, crackers, and pastries.
It's the cheapest fluid that will make the flour stick together and activate the leavening.
Yeast is called a leavening agent. The growing yeast produces carbon dioxide which collects in the dough and makes the bread rise. With out a leavening agent bread would be flat
Yes
Yes, sodium hydrogen carbonate is another name for baking soda. It is a chemical compound commonly used in baking as a leavening agent to help dough rise.