Wednesday, October 22, 2008

Day 206- Nutrition Bite

Leavening agents are crucial in baked products. The three main leavening agents are air, steam, and carbon dioxide. Products baked at a high temperature convert water to steam which contributes to leavening. Methods of incorprating air such as creaming or beating egg whites into the batter helps with leavening. A main ingredient for leavening with carbon dioxide is baking soda with contains sodium bicarbonate. Baking powder is 25% baking soda, 50% dry acid, and 25% starch. Baking powder is part baking soda with a few other ingredients. Microorganisms are also used to leaven yeast breads. Leaving food products is definitely a science!

Sugar Preacher's Experience
I have been trying to make whole wheat bread. The process is more difficult than I expected especially the leavening process. My first batch was a disaster because of the outdated yeast. I learned that unopened yeast packages last one year at room temperature and several years when frozen. Then, the second batch of bread didn't rise and was too dense. I'm attempting to bake bread again today. Wish me luck!!! Also, if you have any good whole wheat bread recipes, please let me know.

2 comments:

Emily said...

Hey Erin!
Check out this post for a good bread recipe:

http://busybishopbulletin.blogspot.com/2008_07_01_archive.html

Also check out

www.thefreshloaf.com

The Sugar Preacher, M.S., M.Ed. said...

Awesome! Thanks for the link!