Chapter_31_-_Quick_Breads

Chapter_31_-_Quick_Breads - Chapter 31 Quick Breads They...

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Chapter 31 – Quick Breads They are quick to make and quick to bake and don’t use yeast Chemical Leavening Agents Made with chemical leavening agents that release gases through chemical reactions between acids and bases. They form bubbles or air pockets and as the product bakes they expand and cause the protein to rise Baking Soda – sodium bicarbonate(NaHCO 3 ) Alkaline compound which releases CO2 if both an acid and moisture are present. This happens quickly so it must be baked quickly before the CO2 is all released Only the amount of baking soda needed to neutralize the acid is used If more leavening is needed, use baking powder not more baking soda because too much will make it taste soapy or bitter (like the chocolate cake in the tasting lab) and could cause yellowing and brown spots Baking Powder Mix of sodium bicarbonate and one or more acids, usually cream of tartar or sodium aluminum sulfate Contains starch to prevent lumping and to balance the chemical reactions
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Chapter_31_-_Quick_Breads - Chapter 31 Quick Breads They...

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