National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Leavening agents cause expansion of doughs and batters by the release of gases within food mixtures, producing baked products with porous structure. Leavening agents are used in food products to help create structure and texture through gas expansion because of a chemical reaction or as the nucleation seed for gas formation. Leavening can be achieved by various methods including yeast fermentation, by mechanical incorporation of air through mixing and creaming, formation of water vapour during baking and creation of carbon dioxide and/or ammonia by chemical leavens. Water vapour is important in leavening pastry, popovers, cream puffs and is assisted by air, especially in pastry. However, creation of the initial air bubbles during the mixing phase is critical before any of the other leavening agents can take effect.
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