Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Leavening Agents

No description

Amelia Till

on 30 October 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Leavening Agents

Leavening Agents What is a Leavening Agent? Storage/Handling an additive that makes baked goods less dense and easier to digest
Some examples of these are: eggs, baking powder and soda, air, steam, ammonium bicarbonate and different varieties of yeast. History/ Origins Varieties Used in Baking and How to use them Natural Leaveners: Air and Steam Chemical Leaveners: Baking Powder, Baking Soda and Ammonia Types of Yeast: Fresh, Instant, Liquid, Active Dry, Boxed and Baker's Compressed How To Use Them Chemical Leaveners Natural Leaveners Types of Yeast Costs
Baking Powder was first introduced during 1843, and is a combination of Baking Soda along with some form of starch, such as cream of tartar. The discovery of baking powder helped bakers to achieve a product that remained light and fluffy with less risk of falling.
Baking Soda, also known as sodium bicarbonate, was first put to use by the ancient Egyptians, used for making glassware and ornaments. The Romans were the first to use Baking Soda in baking, using it to leaven bread. It was later discovered by scientists for its leavening agents and is globally recognized as a common leavening agent in the baking world.
Eggs were used in baking as early as the Egyptian and Roman period. Where both cultures used eggs in breads and cake like products. The discovery of eggs in baking and cooking is thought to be an error that turned out to be useful. The exact origins of yeast are unknown, but it is believed that ancient Egyptians used yeast to leaven their breads. It was not until the late 1860`s that yeast was identified by scientists to be the living organism that we know it to be today. It is unknown when ammonia first was used in the bakers world as a leavening agent, however it was commonly used in Greek cuisine. Bakers ammonia needs to be activated by heat and moisture in order for it to give off its leavening agent powers.
-kept tightly closed when not in use -may absorb the moisture in the air
-causes them to lose their leavening power
-can be kept for weeks if they are kept at 2 degrees Celsius
-quality is compromised when left at room temperature -refrigerated and wrapped well to prevent it from drying out
-last up to 2 weeks in the fridge
-for longer storage, can be frozen for up to 4 months Baking Soda, Powder and Ammonia: Egg Whites: Fresh Yeast: -several months at room temperature, longer if frozen or refrigerated
-due to low moisture and vacuum packaging, it extends shelf life Active Dry -lasts several months at room temperature-longer if frozen or refrigerated Instant Dry Baking Powder : Baking Soda: Eggs: Yeast: Ammonia: Steam: Amelia Till, Lauren Shelton, Lauren Adiwinata, Laura Barber
Full transcript