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Bread bicarbonate leavenings

Fumaric acid is used in combination with sodium bicarbonate to create delayed-action leavening agents (something that produces carbon dioxide gas to make breads rise). Since it only dissolves in warm water, the leavening action is delayed until the bread starts to bake. [Pg.67]

Sodium bicarbonate is used as a leavening in breads, as a stomach antacid, as a buffering agent to adjust the acidity or alkalinity of a product, as a mild abrasive in toothpaste, and as an odor absorber. Sodium bicarbonate reacts with acids to release carbon dioxide gas. [Pg.169]

Soda bread is a chemically leavened bread made in Ireland. Instead of yeast the bread is raised chemically using sodium bicarbonate. The traditional source of acid is buttermilk, which contains lactic acid. The use of cream of tartar is now more common. This prevents the bread becoming too alkaline. [Pg.232]

It is unstable to heat, neutral or alkaline pH, and can be easily leached out of foods. Thiamin is destroyed by sulfur dioxide (often used as a food preservative), potassium bromate (oxidizing agent used in bread) and by sodium bicarbonate (in chemically leavened breads). [Pg.266]

This process is also used when baker s yeast produces fermentation in leavened bread - the gas produced makes the bread lighter . Baking soda is used to release CO2 in a dough or batter and cause it to rise. This employs a mixture of sodium bicarbonate and a weak acid like tartaric acid to produce the gas ... [Pg.71]

Soft pretzels are produced following conventional baking procedures. The main difference is that shaped (e.g., bow ties) doughs are normally dipped in a sodium bicarbonate solution. This gives the outer layer a shiny brown color. Like other yeast-leavened breads, the best-quality soft pretzels are obtained from hard wheat flours. [Pg.277]


See other pages where Bread bicarbonate leavenings is mentioned: [Pg.301]    [Pg.80]    [Pg.365]    [Pg.483]    [Pg.292]   
See also in sourсe #XX -- [ Pg.301 ]




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