Rise and shine: Three different ways of leavening dough
Bread-making can be an intimidating process. Just thinking about tired arms from kneading, rock-hard bread or a smoky oven can be enough to put you off completely! But rest assured, once you familiarise yourself with skills of dough making, bread-making is not so intimidating
Leavening agents are used in baking to improve the texture and visual appearance. It produces tiny carbon dioxide air bubbles that make bread rise. Leavening agents are what make your dough light, fluffy, and delicious.
Different types of leavening
There are three types of leavening: biological, chemical, and physical. Depending on the type of goods you are baking, and the time that you have on your hands, you can choose the most suitable type of leavening.
Biological leavening uses yeast to absorb sugar and convert it into carbon dioxide bubbles. Yeast is a food additive that contains living organisms that ferment sugars for energy and produces carbon dioxide as a byproduct of the reaction. In order for the reaction to occur, yeast requires carbohydrates and moisture. It takes a long time for the bread to rise using yeast because the yeast produces carbon dioxide at a slow rate. You can speed up the process by covering your dough to create more heat.
Biological leavening agents are suitable for bread that have a strong gluten matrix because they can hold in gas for a long period of time. Liquid batters like pancakes and muffins are not suitable because they won't be able to trap gas for a long time.