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Learn about the four main types of leaveners — chemical, biological, mechanical and physical — and how they work to make baked goods rise. A leavening agent is a substance that causes dough to expand by releasing gas once mixed with liquid, acid or heat. Rising agents give baked goods optimal volume, texture and crumb and can include baking soda, baking powder, whipped egg whites or cream, active or instant dry yeast, and even steam.
The trapped air that is formed by the leavening process creates a more tender and open crumb in your breads and cakes and provides a more pleasant texture and mouthfeel. Without leavening, your desserts and breads will not rise and the product will be too dense. This guide outlines the four main types of leavening agents and describes how each has its own purpose. Using the correct leavening agent will help deliver the most desirable results for the type of baked goods you are making.
Your recipes will call for the agents that work best for baking, or bread dough that requires kneading and a long, slow fermenting and rising time. A natural leavening agent is a yeast substance that produces fermentation in bread dough or batter, making the dough rise.
Naturally leavened bread is easily achieved by letting flour and water ferment. The most common types of natural leaveners include chemical, biological, physical and mechanical. A chemical leavener is a compound or a mixture that is added to dough or batter and releases gases when it reacts with moisture or heat. When a chemical leavener such as baking soda is mixed with an acidic liquid such as buttermilk, yogurt, honey, or lemon juice it reacts quickly, expanding and creating volume in the dough.
The word chemical simply describes the process of combining ingredients to produce a reaction, as in chemistry, and has nothing to do with harmful substances.
Here are the most commonly used chemical leavening agents that you might find by themselves or combined in recipes for cakes, cookies and quick breads. Baking powder is a dry mixture made of a base of carbonate or bicarbonate and a weak acid.
It is used to increase the volume and lighten the texture of baked goods. Be sure to double or triple the amount of baking powder because it is a mix of baking soda and cream of tartar, and contains less baking soda. Keep in mind that tripling baking powder may affect the taste of baked goods.
Remember, homemade baking powder acts and tastes much like commercial baking powder. Chemical leaveners are what make quick breads like banana bread rise quickly as it bakes and gives it a delicate, tender crumb. They also dictate whether a cookie is soft, chewy or crispy and they can help create the lightest, fluffiest buttermilk biscuits.
A biological leavener is a substance called yeast that makes baked products lighter by helping them rise. Yeast is a one-celled fungus that activates the fermentation that converts sugar and starch into the carbon dioxide bubbles and alcohol that are necessary for bread dough to rise. There are a number of biological leavening agents that are used in baking to make dough and batter rise, including:.
Active Dry Yeast: this dry, granular yeast is the most commonly used. Instant Dry Yeast: a dry, granular yeast that can be mixed directly in with your flour and does not require proofing.
Fresh Yeast: also called cake yeast is most commonly used in professional bakeries. It can be mixed directly into dry ingredients or dissolved in water to more evenly disperse it, but does not need to be proofed first.
Yeast Conversions: to use active dry yeast instead of instant yeast in a recipe, multiply the amount of yeast in the recipe by 1. To use active dry yeast instead of fresh yeast, multiply the fresh quantity by 0.
To use instant dry yeast instead of fresh yeast, multiply the fresh quantity by 0. A biological leavener is best for recipes such as yeasted cakes and yeasted bread doughs such as sourdough , that require a slow ferment in order to rise. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.
Think about light and airy pancakes. On the other hand, if you have dense rocks for pancakes, then your baking soda might not be working. Yeast are alive. Baking soda is not. But both cause products to rise by producing carbon dioxide gas, just in different ways.
It does not have to be refrigerated. It is still usable if it fizzes. Vigorous mixing will cause bubbles to break. Double-Acting Baking Powder is the most common form of baking powder and has two or more acids, one reacts to create carbon dioxide at room temperature, while the other will not react until it is heated.
Baking powder is used in recipes that are not acidic enough for baking soda alone to produce bubbles. You can also make your own baking powder by mixing two parts of cream of tartar to one of baking soda. Some recipes, particularly quick breads and muffins like our Rum Raisin Bread , call for both baking soda and baking powder. This is because the food contains a small amount of acid, but not enough to sustain a good rise. The baking soda will react with and neutralizes the small amount of acid quickly, while the baking powder sustains the rise as the food cooks.
Biological Leavening Agents work by fermenting the sugars in the food to create carbon dioxide. Fermentation produces additional flavor, such as the sour flavor in sourdough bread. Yeast should be stored in a cool, dry place, but should always be at room temperature before being dissolved in liquid. Active Dry Yeast is comprised of tiny, dehydrated granules. When mixed with warm liquid F , the cells become hydrated and active. Instant Yeast is a form of dry yeast, similar to active dry, but with slightly smaller granules.
Compressed Fresh Yeast comes in small, square cakes and is moist and perishable. It must be refrigerated and used within a week or two of opening. Check out our collection of yeast bread recipes HERE. Other biological leavening agents include unpasteurized beer , sourdough starter , buttermilk , kefir and yogurt.
Choux pastry , which is used for making cream puffs, eclairs , and beignets, uses a different technique. By cooking the dough once on the stovetop, the glutens are partially denatured, which reduces the dough's elasticity. Meanwhile, the starch in the flour is gelatinized, which helps give it structure. Thus when it's baked, the steam inflates the pastry but rather than snapping back, it holds its shape and the air pockets in the center of the pastry remain intact.
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