heat-induced leavening agent
there's baking soda (or sodium bi-carbonate) and and baking power for for numerous baking applications (if there's a cooking use, please call me out on that!). baking soda creates porosity via reaction with an acid, which generates carbon dioxide (the heat then increases that initial, induced unit volume). however, baking powder (as it is so marketed, "double-reacting") creates that initial porosity via carbon dioxide generation via acid AND heat.
so, my question is this: is there any leavening agent that provisions this initial porosity via ONLY heat alone? in case anyone is wondering, please forgo any kind of natural or "sourdough"-type approach to solving this question.
Best Answer
Ammonium carbonate may be used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. Speculoos, Tunnbröd or Lebkuchen). It was the precursor to today's more commonly used baking powder.
It acts as a heat activated leavening agent and breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate) and water.
(The Lebkuchen recipes I am familar with all use sodium bicarbonate and eggs, though, for some particular alkaline taste that you want to get.)
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What are the 4 types of leavening agents?
Types of Leavening Agents in Baking. To get the best rise out of your baked goods it's important to understand the different types of leavening agents. Learn about the four main types of leaveners \u2013 chemical, biological, mechanical and physical \u2013 and how they work to make baked goods rise.Is heat a leavening agent?
Mechanical Leavening Heat causes steam and carbon dioxide to move into these air bubbles, which makes them expand and ultimately causes the dough to rise.What leavening agent is activated under the heat of an oven?
Baker's Yeast \u2013 Yeast Leavening Baker's Yeast is activated by adding it to a warm sugar water solution. The water must be warm & not too hot (which could kill the yeast) or too cold (which would not help in activating the deactivated yeast) Yeast growth can be slowed down or stopped using salt or some fats.What are the 3 types of leavening agents?
There are three main types of leavening agents: biological, chemical, and steam.- How Leavening Agents Work.
- Yeast: Biological Leavening Agent.
- Baking Soda and Baking Powder: Chemical Leavening Agents.
- Steam: Vaporous Leavening Agent.
Leavening Agent Experiment
More answers regarding heat-induced leavening agent
Answer 2
Kind of - you can use eggs as leavening. Actually what happens here is that beaten egg retains air in the form of bubbles. The air expands when heated, creating a leavening effect. It doesn't escape as it is trapped in the solidifying matrix of the egg as it cooks.
Answer 3
I was looking for info on using potash for leavening and came across this blog post https://hartkorn-gewuerze.de/blog/en/raising-agents-in-the-christmas-bakery-what-do-i-use-when/ which is from a company that sells both hartshorn and "baking potash." It would seem that potash does not require an acid to create the bubbles that will then expand into joyous leavening. :) Not sure if that's what you meant, but I would be interested to know what else you found out.
[edited to add: https://hartkorn-gewuerze.de/blog/en/baking-with-potash-and-co/ is another blog post with a slightly more readable, if somewhat poorly-translated, version of the information]
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