NUTR 1401 Lecture Notes - Lecture 16: Gluten, Sodium Bicarbonate, Baking Powder
19 Mar 2017
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Pre lab #10 quick breads: explain the differences among baking soda, baking powder, self-rising powder, and yeast and the requirements for leavening activity. Baking soda tends to yield carbon dioxide when there is moisture and some sort of acid. Using baking powder is somewhat easier, because it already contains an acid, so you do not have to add any additional acids. Self-rising flour is a mixture of all-purpose flour and a leavening agent. The higher proportion of liquid in a popover batter functions to make the batter a little bit thinner. Using many eggs in a recipe will give the popover its shape and will become the leavening agent in the baked product: describe the muffin mix method that is most often used in the preparation of quick breads. In the muffin mix method, you first combine all the wet ingredients together in one bowl such as the milk, eggs, and oil.
