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Different Kinds of Leavening Agents

Updated on March 20, 2011

Different Kinds of Leavening Agents

Different Kinds of Leavening Agents. What are leavening agents or leaveners? Leavening agents are substances that are used in batters as well as doughs which are used to soften the dough and it is also used for lightening it.

There are three types of leavening agents, mechanical, biological and chemical agents. It produced air within interaction with the heat, moisture and acidity, it is the bubble you see when you make dough.

When you mix dough, the water and flour are mix together, you can see that there are holes that are left and this is an indication of the leavening agents presence in the mixed dough.

You can buy them of course in any supermarket and online as well if you are very busy. In this hub, i will discuss some insights into the three different kinds of leavening agents.

Some Quotes About Dough and Leavening Agents

  • "It is easier to bake and make a dough, than to find the real dough, it is the source of energy and the reason to be happy. Now give me that doughnut" By Anonymous
  • "You aren't a baker yet until you know what leavening agents are". Mechanical does it better. By Anonymous

Baking powder -- example of chemical leavener

Three kinds of leavening Agents or Leaveners

Chemical leaveners-- these are substances which when react to moisture or heat can produce gases -- the carbon dioxide gas -- they are used in quickbread as well as cakes and cookies. it is for immediate use unlike biological leaveners which used fermentation and take longer time. This usually combines the base chemicals and acid.

Yeast example of biological leavener

yeast used for fermentaion process
yeast used for fermentaion process

Biological leaveners

Biologocal leaveners -- are usually this process is longer than chemical leaveners as it used fermentation like the yeast --- it alters the biological chemistry of the batter or dough while the yeast is at work.

An example of biological leavener is yeast leavening which "requires proofing, which allows the yeast time to reproduce and consume carbohydrates in the flour".

creaming butter with sugar -- example of mechanical leavening

http://www.google.com/imgres?imgurl=http://www.meninaprons.net/images/
http://www.google.com/imgres?imgurl=http://www.meninaprons.net/images/

Mechanical leaveners

Mechanical leaveners-- are what it is you used your hand by mixing leavening agents like whisking cream, egg whites or when you do creaming -- mixing butter with sugar. According to wikipedia usually this process "integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener and is often used in cookies

Different kinds Of Leaveners

Kinds of Leaveners : Leavening Agents 
Examples 
 
Bilogical leaveners 
sourdough starters, yeast, yoghurt, kefir, gingerbeer,buttermilk, beer 
 
Chemical leaveners 
baking powder, baking soda,monocalcium phospates, sodium acid pyphospate, cream ot tartar, hydrogen peroxide
 
Mechanical leaveners 
mixing sugar and butter, cream, egg whites, sponges ,cakes 
 
other leaveners
used in tempura and pudding, nitrous oxide
 

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    • alexandriaruthk profile imageAUTHOR

      alexandriaruthk 

      3 years ago from US

      Did it help you?

    • profile image

      loveleecomia_02 

      3 years ago

      Wow,, that's awesome! You know many people you help, like me,, that's why thank you,, in baking ohhh!! Yummy ..like! Like! Like! :))

      Ilikeyou na muah "

    • profile image

      YO 

      5 years ago

      PEACE

    • profile image

      ai lyn villanueva 

      5 years ago

      like like like. . . . . . . :)

    • profile image

      debraleen 

      5 years ago

      i really raelly like this page..why? because like lordian said its help us to do homeworks..

    • profile image

      Lordian 

      5 years ago

      i like this page a lot because it help me to my homework and for my reviewing my exam in baking and pasrty thanks a lot for sharing this....!!!

    • profile image

      naila 

      6 years ago

      it is very good ans of agent

    • profile image

      shane ann 

      6 years ago

      super...lyk q 2.... tnx sa sagot..

    • crystolite profile image

      Emma 

      7 years ago from Houston TX

      Wow,we've got some kind lectures in here.Honestly i quite appreciate your efforts for haven lectured us in here.You just did it very well,well elaborate article that is evenly shared to every bodies understanding.thanks bravo for a job well done and accurately researched on.

    • profile image

      muzaffarali1 

      7 years ago

      hello we are the snacks manufacturers we make wheat flour and corn pellets we want to leaven our product more than it happens.. also want to take care like after frying it dunt obsorb much oil.. please inform mee thank yoi

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