Leavening Agents

Physical vs Chemical Changes

Physical changes – end products can be changed back to what you started with› Ex: water changes to ice (can change

back) Chemical changes – end up with an

entirely new product at the end› Example : iron & water = rust (can’t

change back)

Three MOST COMMON Leavening Agents

Baking Soda

Chemical change Baking soda, or bicarbonate of soda Used when the dough or batter

contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt.

The soda (base) combines with the buttermilk (acid), to produce carbon dioxide & the baked goods rise.

Baking Powder

Chemical change Used in cookies, quick breads & other

baked goods Made of baking soda & cream of tartar Generally double action - means it

releases carbon dioxide when mixed with liquid & when exposed to heat

Yeast Chemical change Fungus Slow process Converts small amounts of sugars in

the dough to carbon dioxide & alcohol – fermentation

Carbon dioxide trapped in the dough makes it rise

Alcohol evaporates in the oven

Steam

Physical change Water changes to steam to create

small bubbles which cause the baking products to rise

Making Pancakes

Leavening agents – baking soda & baking powder

Buttermilk vs regular milk pancakes Which will work the best? And in what combinations do they work

best? Let’s find out!