Raising Agents, Classification and notes on the use of raising agents when making cakes
May 29, 2020

Classification and notes on the use of raising agents when making cakes

By lovethefunny

You re a beginner in baking, or you just have a passion for making your own cute cakes. The first thing youre going to be wondering about cooking is the ingredients, which is baking soda, which is baking powder, leafy yeast. The ingredients that make you confused when you read.

Raising Agents, Classification and notes on the use of raising agents when making cakes

So how are they different, how to distinguish them? Lets find out in detail!

The flowering agents should be divided into two basic groups, concerning the two main types of bread, bread, and cake

Raising Agents, Classification and notes on the use of raising agents when making cakes

With bread (including all kinds of sweet bread, croissants, etc.), yeast is the thing used to help bake cakes. Two types of baking agents are commonly used for cakes, baking powder, and baking soda/bicarb. It should be added, however, that not all cakes require baking powder or baking soda, because there is a separate line of Cake (Foam Cake) based on air bubbles in eggs or whipped egg whites to hatch without the support of baking powder.

*Note: Baking yeast, baking powder and baking soda are three different types, especially baking soda is completely different from baking powder / baking soda, cant be replaced, so make sure you dont confuse the ingredients. (Yeast used to make most types of bread, baking powder, and baking soda used to make cakes).

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Yeast

Gluten formation in dough when kneading and baking as well as in the form of a cake (bread) made from dough. Although Gluten is an important factor, playing a key role in shaping the structure of cakes, Gluten alone is not enough. Rather, Gluten is just a requirement. Gluten helps to create “holes” and “gaps” in the dough, and there are gas gaps in the holes.

When they are baked, these gasses expand, and Gluten meets heat, hardens, and creates a blossoming cake.

Yeast is a microorganism capable of secreting certain enzymes that help to promote the fermentation process in the bread dough. Specifically, it helps to convert some of the substance to alcohol and carbon in the cake. Alcohol will evaporate during the baking and baking process, while Gluten will retain the carbon.

Raising Agents, Classification and notes on the use of raising agents when making cakes

Because yeast is a living microorganism, “he” reacts to temperature:

  • 0-14 degrees C: the yeast is virtually inactive (0-1 degrees C is the temperature of the yeast stored)
  • 15-20 degrees C: too cold to be very weak, slow to operate
  • 20-37 degrees C: ideal temperature, the most active temperature
  • 38-59 degrees C: too hot, slow down the reaction
  • 60 degrees C and above: “sacrifice” of yeast

Because the yeast works at such a temperature, when kneading and baking the bread, the right temperature helps the dough to rise quickly and well, while the wrong temperature prevents the yeast from operating and even causes death. Yeast, making cakes that dont bloom.

There are three common types of yeast in baking

Fresh yeast and compressed yeast:

Raising Agents, Classification and notes on the use of raising agents when making cakes

Moist, closed in blocks, kept in the refrigerator. Professional bakers often use this yeast, the book says, but if I can catch it, I can use fresh yeast to make the cake more delicious, but the preservation is very tired, it has to be used in a short time, while the fresh yeast is usually between 300 and 500 grams.

  • Active dry yeast:Raising Agents, Classification and notes on the use of raising agents when making cakes

Heavy, large, brown granules, when using this yeast, necessarily activate the yeast before use by mixing the yeast with warm water (32-38 degrees C). This liquid is taken from a portion of the liquid ( water, milk, etc.) included in the formula.

Instant yeast / fast rise / fast rise yeast

Raising Agents, Classification and notes on the use of raising agents when making cakes

Dry yeast, fine grain, brown color. Instant yeast does not need to be activated and may be mixed directly with flour. Instant yeast helps to produce more gas than dry yeast, so that with the same amount of flour, the amount of instant yeast needed is less than dry yeast.

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The ratio of conversion between different types of yeast for use as a substitute (refer to the ratio in the Professional Baking Book)

  • Multiply the amount of fresh yeast by 0.5 to obtain the same amount of dry yeast. For example, if the formula requires 10 grams of fresh yeast, if you replace it with dry yeast, the amount of yeast you need is 10 x 0.5 = 5 grams.
  • Multiply by 0.35 the amount of fresh yeast for an equivalent amount of instant yeast. For example, if the formula requires 10 grams of fresh yeast, replace it with instant yeast. The amount of yeast needed is 10 x 0.35 = 3.5 grams.
  • If the following two formulas are used, the ratio of dry yeast: instant yeast is: 1 gram of instant yeast = 0.7 grams of instant yeast.

Raising Agents, Classification and notes on the use of raising agents when making cakes

Some common notes with the yeast are:

  • The correct temperature
  • Do not use exhaled yeast (because yeast is more likely to be dead).
  • Men like to play with sugar and like to fight with salt (and often lose fighting each other). So when the yeast is activated, a little sugar will make it more active, but if the yeast is exposed to salt, it does not have to be added to the water, to meet each other outdoors, then war can happen, so when mixing bread flour with salt, mix one thing first and then the other later.

Baking powder and baking soda (bicarb)

Raising Agents, Classification and notes on the use of raising agents when making cakes

If yeast is a microorganism that helps make gas for flour, baking powder and baking soda are two chemicals that can help produce carbon, making sweet cakes. So what are the characteristics of these two types, how are they the same, and how can they be replaced?

Baking soda

Baking soda (soda or bicarbonate) helps to produce CO2 when exposed to acidic substances. The acidic substances commonly used in baking are: honey, molasses, maple syrup, brown sugar, fruit juice, buttermilk, sour cream, yogurt, cocoa and chocolate. So, in recipes that use these ingredients, soda is often used to help neutralize acidity. The CO2 generated by the reaction between Bicarb and the acidic substances will evaporate and the cookie dough will run out quite quickly. So for cakes that use baking soda, after mixing the dough ( after baking soda comes into contact with water, milk, etc.), it is necessary to bake as quickly as possible, otherwise these gasses will escape = > poor bread or not blooming.

Raising Agents, Classification and notes on the use of raising agents when making cakes

In addition to being used for baking, baking soda has many other uses, such as:

  • When stewing beans, meat, tendons, need to be cooked for a long time, a little baking soda helps these foods to soften faster, reducing the time to simmer and stew.
  • Baking soda is also used to neutralize acids and cure stomach pain.
  • It helps to wash away stains on different types of toiletries or kitchenware.

Baking Powder

Raising Agents, Classification and notes on the use of raising agents when making cakes

In terms of composition, the baking powder consists of baking soda and some acid to interact with the baking soda, adding a little more starch. Due to its acidity, the baking powder can be used more flexibly than the baking soda (for example, in ingredients where the ingredients do not contain any of the acidic substances mentioned above, the baking powder is used instead of the baking soda).

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A few notes for the use of baking powder and baking soda are:

  1. Compliance with the amount stated in the recipe, if the dough is too much, it will produce a lot of air in the cake = > the cake when it is cooked will hatch very quickly while not stabilizing the texture = > after about 1/2-2/3 baking time it will collapse. In addition, baking soda can make the cake salty or bitter for a lot of baking powder.
  2. When using these powders, be careful to sift or mix well. For example, if the dough is concentrated in one place = > there is a lot of air => it causes large holes in the cake, and it can also create a salty taste.
  3. As mentioned above, if you only use baking soda, after mixing the dough, you need to cook the cake as quickly as possible, otherwise the gas will be released easily, making the cake less blooming. As for the baking powder, the current baking powder is mostly double-acting, requiring heat activation to produce gas and helping the cake to flour, so that you can leave the dough after mixing for a few dozen minutes and then grill it without fear of losing air.
  4. Store both types of blooming agents in a cool, dry and enclosed area away from the air, especially when living in high humidity.
  5. How to test if the type of flowering agent is still working:

  • Baking powder: Mix the baking powder with hot water (ratio: 5 grams of baking powder: 120 ml of water), if the baking powder is still good, the mixture is immediately foamed.
  • Baking soda: Mix baking soda with vinegar(ratio: 1-2gram baking soda: 10ml vinegar), good baking soda will foam immediately.

With regard to the use of baking powder and baking soda instead: baking soda can be replaced with baking powder at the ratio of 1 baking soda = 3 baking powder. By contrast, baking powder can not be replaced with baking soda, the reason being that baking soda requires acids, otherwise it will almost not produce CO2 to help the cakes bloom. Theres also a way to mix baking soda and tartar cream to replace the baking powder.

 

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