Such mixtures should be baked as soon as possible after the mixing is
done, so that the gas or air will not pass out before the dough is
baked. Likewise, they should be handled as lightly and quickly as
possible, for a heavy touch and too much handling are often the cause of
imperfect results. For baking aerated mixtures, heavy irons are better
than tin muffin pans; also, the pans that are used should be heated
before the mixture is put into them, so that the batter or dough will
begin to expand immediately. Gem irons should be filled level with an
aerated mixture.
CHEMICAL LEAVENING
7. CHEMICAL LEAVENING is brought about by the action of gas produced by
an acid and an alkali. All chemical leavening agents are Similar in
their action, and they are composed of an acid and an alkali. When an
acid and an alkali are brought together in the presence of moisture and
heat, the result is the rapid production of carbon dioxide, a gas that
expands on being heated, just as all other gases do. In expanding, the
gas pushes up the batters or doughs, and these, when baked, set, or
harden, into porous shapes. In addition to forming the gas, the acid and
the alkali produce a salt that remains in the bread, and it is this salt
that is responsible for the harmful effect usually attributed to
chemical leavening agents.
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