Effect of carbonated water on the rising of the dough?
Some recipes suggest to add carbonated water instead of milk or water. Does this practice accelerate the rising of the dough and why?
Best Answer
This is rather simple. The carbon dioxide created by yeast does not generate new air bubbles in the dough - the yeast fills and enlarges existing air bubbles, that are in the dough due to the kneading, whipping of eggs etc.. If you add carbonated water to the dough, you create more air bubbles that the yeast can enlarge.
This should have no dramatic effect on the rising time; temperature and yeast amount will matter much more. But it strongly influences the final texture of the baked good, as more initial air bubbles before the rising will result in a finer and tenderer product.
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Quick Answer about "Effect of carbonated water on the rising of the dough?"
It simply accelerates the rising of the dough by adding more bubbles of carbon dioxide into dough.What does carbonated water do to batter?
When sparkling water is added to a dough or batter, its bubbles create pockets of air (trapping water droplets in the process) that expand under heat, giving the final product a lighter texture.What does carbonated water do in baking?
Use sparkling mineral water when making cake, waffles, pancakes, and more. The sparkling water causes cakes to rise better and results in a fluffier texture. It's great in waffle batter, too: substitute one part of the milk with sparkling water and follow the recipe as you normally would.Can you make bread with carbonated water?
In the case of carbonated soft drinks, the flavor concentrates, water and other ingredients are rarely the source of yeasts and lactic acid bacteria (Compendium of Methods for the Microbiological Examination of Foods, 2001, 2015).Is Carbonated Water Healthy Compared to Non Carbonated Water? Dr.Berg on Drinking Carbonated Water
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Answer 2
It simply accelerates the rising of the dough by adding more bubbles of carbon dioxide into dough.
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