CHEMICAL LEAVENING AGENTS

Common name [Chemical Abstracts name] CAS Registry Number Formula Neutralizing value Uses [Pg.467]

C = commercial baking powder H = household baking powders L = leavening agents for preleavened products. [Pg.467]

There are essentially two components in a chemical leavening system bicarbonate that suppHes carbon dioxide gas, and an acid which triggers the Hberation of carbon dioxide from bicarbonate upon contact with moisture (see Carbon dioxide). [Pg.467]

Other bicarbonates of considerable commercial importance are ammonium bicarbonate [1066-33-7] and potassium bicarbonate [298-14-6]. These compounds are decomposed by the oven heat, Hberating ammonia, carbon dioxide, and water to faciUtate leavening action. Their uses are limited to low moisture products such as cookies and crackers. [Pg.467]

The evolution of caibon dioxide essentially follows the stoichiometiy of acid—base reactions. Baking soda determines the amount of carbon dioxide evolved, whereas the type of acid controls the speed of hberation. The reaction equations for some acids with baking soda ate as follows [Pg.467]

PAKERY PROCESSES AND LEAVENING AGENTS - CHEMICAL LEAVENING AGENTS] (Vol 3)... [Pg.86]

BAKERY PROCESSES AND LEAVENING AGENTS - CHEMICAL LEAVENING AGENTS] (Vol 3) -as carbon fiber precursors [CARBON AND GRAPHITE FIBERS] (Vol 5)... [Pg.719]

Yeast-raised products, Chemical leavening agents,... [Pg.459]

While it is possible to leaven products either with yeast or chemical leavening agents, ultimately the product is expanded by gases and vapours. In a yeast raised product the expansion is caused by carbon dioxide and ethanol while in a chemically raised product the carbon dioxide is produced chemically. [Pg.66]

In chemically leavened products the same things occur except that the carbon dioxide is chemically produced. The rate and temperature at which the carbon dioxide is produced depends on the choice of chemical leavening agents. [Pg.162]

In some sponge cakes the expansion is caused purely by the expansion of the air and the water held in a foam that is stabilised by egg. In other sponges chemical leavening agents are also present. [Pg.162]

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