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Baking

Harm Door Harm

17 Maart 2013
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Baking powder

Baking powder is a dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used to increase the volume and lighten the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.

Yeast

Harm Door Harm

17 Maart 2013
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Yeast

Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described (estimated to be 1% of all fungal species). Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm. Most yeasts reproduce asexually by mitosis, and many do so by an asymmetric division process called budding.


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Advertentie

Baking

Harm Door Harm

17 Maart 2013
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Add to favorites
  • email
  • Facebook
  • LinkedIn
  • Twitter
Pageviews 147 x viewed
Baking powder

Baking powder is a dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used to increase the volume and lighten the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.

Yeast

Harm Door Harm

17 Maart 2013
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Add to favorites
  • email
  • Facebook
  • LinkedIn
  • Twitter
Pageviews 145 x viewed
Yeast

Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described (estimated to be 1% of all fungal species). Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm. Most yeasts reproduce asexually by mitosis, and many do so by an asymmetric division process called budding.

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