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Baking Vocabulary
leavening agent- is any substance that creates volume in baked goods. It works by expanding the carbon dioxide bubbles found in batter or a dough to create a light texture and prevent density. (also referred to as a leavening agent)
yeast- a fungus which acts as a leavening agent in breads. Fermentation occurs in a process in which when sugar is added carbon dioxide bubbles form
baking powder- a leavening agent used in cookies, quick breads and other baked goods to produce expansion of a batter. It is made of baking soda and cream of tartar or another acid powder. It is almost always double action. This means it releases carbon dioxide when mixed with liquid, and releases it again when exposed to heat.
baking soda- combined with an acid such as vinegar, a leavener which creates carbon dioxide bubbles••
steam - is a leavener which is created from the moisture in a dough when high heat is applied
gluten - is a combination of the natural proteins found in wheat, and to a much lesser extent, in rye and barley. Gluten molecules are activated when flour is moistened and then either kneaded or mixed. When this happens, the glutens literally stretch out.
Then, the gases produced by yeast or another leavening agent inflate these gluten molecules like little balloons, which is what permits doughs to rise. Finally, when the dough is baked, the gluten hardens, giving the bread its structure.
eggs-adds flavor, moisture, and structure
sugar- adds flavor & moisture
shortening- adds flavor and tenderness to baked goods
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