Baking theory Notes: Chemical leavening; Dough strengthener; Crumb softeners

Chemical leavening

1. Reaction of Sodium bicarbonate (baking Soda) & An Acid
2. [Acid + Salt + Water = Carbon dioxide gas]
3. Baking Powder is this Formula plus a filler to retard reaction.
   

1. Double Acting Baking Powder is 2 acids
   

- Substances that react like acids:

1. [buttermilk]
2. [chocolate] { kill reaction (rise) made by baking soda, that is why these are commonly used in cookie formulas}
3. [lemon/citrus juice] { kill reaction (rise) made by baking soda, that is why these are commonly used in cookie formulas}
   

Dough strengthener

1. Eggs
2. Ascorbic Acid (vitamin C) [only additive allowed in European Production of Baguettes/French bread]
3. Potassium Bromate ---> {outlawed in most countries , NOT the U.S} carcinogenic = causes cancer
   

Basic formula for bread {100% flour + 60% water + 2% salt + 2% yeast)

Crumb Softeners {click here for more info}

Function:
Surfactants, through complexly with flour protein(gluten) break the surface tension between non mixable substances.

1. Give longer shelf life in bread [yeast raised products]
2. emulsifier & surfactants retard the Staling.
   

Two ways of Staling

1. starch molecules change & become rigid
   
2. loose moisture in product becomes dry.