Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success.
Here to dive into the science of chemical leavening systems and how to navigate baking with them is your BAKED in Science host, Mark Foerke. Joining him are April Welsh, R&D manager, and Laurie Borden, culinary scientist, with Nutriati.
Nutriati is an ingredient technology company that specializes in plant-based protein flours and products made from chickpeas, making them an ideal choice for gluten-free products. So April and Laurie spend quite a bit of time working with chemical leaveners—a key ingredient in formulas without gluten to help to trap and hold yeast.
Balancing Chemical Leavening
Properly balancing leavening systems and getting the desired rise out cakes, breads and cookies can be tricky. Mark, April and Laurie discuss their experiences baking, testing, troubleshooting and formulating. A few topics covered are:
- Tools to check your leavening system after baking
- Baking powder vs. acids and sodium bicarbonate
- Other ingredients in your formula that affect leavening
- Finding the right ratio
- Use in dry mixes and troubleshooting “tunneling”
- Uncommon chemical leaveners
For more help formulating with chemical leaveners, check out our page covering usage and reaction rates for common bases and acids.
And keep an eye out for part two of our chemical leavening conversation!
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