Using the table in the above outcome, one can, more or less, determine the dominant leavening agent of products. Unfortunately for clarity, many products will have several different sources of leavening. For example, in the grilling of buttermilk pancakes, chemical leavening may be the dominant leavening action; however, one can not disregard the possibility that there is some mechanical action, i.e. steam, during the cooking. There are complex interrelationships. Another important factor that one should be aware of is that even though specific leavening agents are selected for their contribution to leavening, they may also impact primary or secondary quality characteristics such as texture, color, and flavor.

In choosing a leavening, one must be aware of the interrelationship between the leavening, structure and temperature of preparation. Basically: Biological leavened products deal with a relatively slow leavening action. For this reason, many products that are biologically leavened have considerable gluten development and structure. Chemical leavened products are intermediate in structure in that there must be enough structure to sustain the product through the chemical leavening. Mechanically leavened products really develop structure simultaneously with the evolving of steam in a baked product.

Any acid may serve as the chemical reaction in foods. Some food substances contain acids which, in the presence of baking soda release carbon dioxide. .

It is apparent that acids can come from many different sources. As with any chemical reaction, it is important that the acid portion be balanced with the sodium bicarbonate [baking soda]. If it is unbalanced, so that some of the soda is left over, there may be an unappetizing flavor produced. Additionally, if one has a variety of "ingredient acids" and are using a baking powder with a balanced formula, it is likely the rather unappetizing acid salts from the baking powder would remain. This would add to the off flavor. It is critical to take into account all acids when developing a baked product formula.

Although there are a number of specific reactions, following is the general reaction for most leavening:

In choosing a leavening, one must be aware of the interrelationship between the leavening, structure and temperature of preparation. Basically: Biological leavened products deal with a relatively slow leavening action. For this reason, many products that are biologically leavened have considerable gluten development and structure. Chemical leavened products are intermediate in structure in that there must be enough structure to sustain the product through the chemical leavening. Mechanically leavened products really develop structure simultaneously with the evolving of steam in a baked product.

GLOSSARY

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