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Leavening Agents (Continuing Education)

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Leavening Agents

The role of a leavening agent is to create expansion of batter and doughs by releasing carbon dioxide that give baked goods their porous structure.

There are three main types of leavening agents used in baking:
Chemical Leavening Agents -Baking soda and Baking Powder
Biological Leavening Agent - Yeast
Physical Leavening Agent - Steam
Questions below will test your knowledge about characteristics of these substances and how they work.
1. 
Yeast cells thrive on                .
  1. simple sugars
  2. cold water
  3. bacteria
  4. salt
2. 
Baking powder is a combination of a dry acid and                .
  1. cornstarch
  2. powdered yeast
  3. baking soda
  4. flour
3. 
The only ingredient in baking soda is                      .
  1. carbon dioxide
  2. aluminum
  3. monocalcium phosphate
  4. sodium bicarbonate
4. 
What is the function of gluten combined with leavening gasses?
  1. it minimizes gasses
  2. it enlarges gas bubbles
  3. it deflates them so the bread can rise
  4. it provides structural strength to keep gasses in
5. 
In quick breads, what is the leavening agent?
  1. yeast
  2. both baking powder and baking soda
  3. baking soda
  4. baking powder
6. 
Which leavening agent requires an acid in order for it to work?
  1. baking soda
  2. steam
  3. baking powder
  4. yeast
7. 
How does double-acting baking powder work?
  1. it works exactly the same as baking soda and baking powder combined
  2. it works twice as fast as regular baking powder
  3. it releases a small amount of gas when mixed, then the balance when heated
  4. it releases a large amount of gas when heated, then the balance when the product is cooled
8. 
What are two ingredient examples of acids?
  1. baking soda and yeast
  2. lemon juice and buttermilk
  3. baking soda and baking powder
  4. baking soda and apple cider vinegar
9. 
The process of yeast converting sugar into carbon dioxide is known as                .
  1. proofing
  2. fermentation
  3. resting
  4. kneading
10. 
The leavening agent that makes cream puffs rise is                .
  1. yeast
  2. baking powder
  3. steam
  4. baking soda
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