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Chapter 21 - Leavening Agents

Chapter 21 - Leavening Agents

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Author: Tonja Lindley
Description:
  • Explain the purpose of leavening agents in baked goods.
  • Identify natural leavening agents and describe how they work.
  • Explain the chemical process by which baking soda and baking powder leaven baked goods.
  • Describe the role of yeast in leavening.
  • Explain how quick breads are different from other baked products.
  • Compare the leavening agents used in different types of cakes.
  • Evaluate the nutritional value of specific wheat products.
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Tutorial

Source: Food Science: The Biochemistry of Food and Nutrition

Leavened Balloons Lab

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Source: Goodheart-Wilcox

Leavened Balloons Lab

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Leavened Balloons Lab

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Leavened Balloons Lab

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Leavened Balloons Lab

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Source: Goodheart-Wilcox

Leavening Agents Worksheet

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