7/27/2019 Leavening Agent

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Leavening agent

A leavening agent (also leavening orleaven; /lvn/ or/lvn/) is any one of a number of substances used in doughs

and batters that causes a foaming action which lightens and softens the finished product.

The leavening agent incorporates gas bubbles into the doughthis may be air incorporated by mechanical means, butusually it is carbon dioxideproduced by biological agents, or by chemical agents reacting with moisture, heat, acidity, or

other triggers. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix(often supported further by proteins like gluten or other polysaccharides like pentosans orxanthan gum), then gelatinizesand "sets"; the holes left by the gas bubbles remain.

Types

beer (unpasteurisedlive yeast) buttermilk ginger beer kefir sourdough starter yeast Whey protein concentrate yogurt

Flavor

Flavor orflavour is the sensory impression of a food or othersubstance, and is determined mainly by the chemical sensesoftaste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature

and texture, are also very important to the overall Gestalt of flavor perception. The flavor of the food, as such, can bealtered with natural or artificial flavorants, which affect these senses.

Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it

to become sweet, sour, tangy, etc.

Of the three chemical senses, smell is the main determinant of a food item's flavor. While the taste of food is limited tosweet, sour, bitter, salty, umami (savory) pungent or piquant, and metallic the seven basic tastes the smells of a food

are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its tastesimilar. Nowhere is this better exemplified than in artificially flavored jellies, soft drinks and candies, which, while madeof bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The

flavorings of commercially produced food products are typically created by flavorists.

Although the terms "flavoring" or "flavorant" in common language denote the combined chemical sensations of taste andsmell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that

alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of naturalflavor extracts, most commercial flavorants are nature-identical, which means that they are the chemical equivalent of

natural flavors but chemically synthesized rather than being extracted from the source materials. Identification of nature-identical flavorants are done using technology such as headspace techniques.

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