DIY & 요리 인문학

팽창제(膨脹劑, leavening agent)는 밀가루 반죽을 부풀게 하는 물질을 총칭하는 말이다. 팽창제는 반죽 혼합물 안에서 가스를 분출시켜 반죽을 팽창시키거나 구멍을 뚫어 빵을 부드럽게 하는 역할을 한다. leaven noun 1.a substance, typically yeast, that is used in dough to make it rise. 유의어: leavening ferment fermentation agent raising agent yeast barm baking powder 2. a pervasive influence that modifies something or transforms it for the better. "they acted as an intellectual leaven to the warriors who dominated the city" verb 1. cause (dough or bread) to rise by adding yeast or another leavening agent. "it only take a little bit of yeast to leaven the bread" 유의어: raise make rise ferment work lighten puff up expand swell inflate 2. permeate and modify or transform (something) for the better. "the proceedings should be leavened by humor" In cooking, a leavening agent (/ˈlɛvənɪŋ/) or raising agent, also called a leaven (/ˈlɛvən/) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix(often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. 베이킹파우더는 물기와 열에 반응하고, 베이킹소다는 산성에 반응한다. 따라서 베이킹소다를 사용하는 레시피에는 보통 버터밀크나 요거트, 레몬즙 등 산성의 재료가 함께 들어간다. 빵에 미치는 영향도 다른데 베이킹파우더는 도우를 부풀리고, 베이킹 소다는 넓게 퍼트린다. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. What Is the Difference Between Baking Soda and Baking Powder? The primary difference between baking soda and baking powder is that baking powder already contains an acid in the chemical mixture, whereas baking soda needs an acidic ingredient to create the rising reaction. Use baking soda in recipes that have acidic ingredients like buttermilk, lemon juice, or vinegar; use baking powder in recipes that do not have acidic ingredients, like biscuits, corn bread, or pancakes. Baking Powder vs. Baking Soda: What’s the Difference? Both baking powder and baking soda are leavening agents, which cause baked goods to rise. While they bear similarities in look and texture, they differ from each other in chemical composition and how they interact with other ingredients. What Is Baking Soda? Baking soda, also known as bicarbonate of soda or sodium bicarbonate, is a chemical leavening agent commonly used in baked goods. Baking soda is a base alkaline compound, which means it is not acidic. When baking soda is combined with an acid, it creates carbon dioxide gas (think: baking soda and vinegar volcanoes from elementary school). What Is Baking Powder? Baking powder is comprised of baking soda and a dry acid, like cream of tartar or sodium aluminum sulfate. Since the acid in baking powder is dry, the baking soda does not react until combined with a liquid. Different Kinds of Baking Powder and How They Affect Recipes There are two different kinds of baking powder: Double acting baking powder is the most common form of baking powder and the one most widely available in supermarkets. In double acting baking powder, the first rise occurs when baking powder gets wet at room temperature. The second rise happens when the baking powder is heated. Single-acting baking powder foregoes the first rise of double acting baking powder and only reacts once it reaches a high temperature. This type of baking powder is almost exclusively used by professional pastry chefs.