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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 1812-1817
DOI: https://doi.org/10.20546/ijcmas.2020.909.227


Leavening Agents for Food Industry
Neeharika1, W. Jessie Suneetha2*, B. Anila Kumari1 and M. Tejashree3
1PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India
2Krishi Vigyan Kendra, PJTS Agricultural University, Wyra – 507165, Khammam Dt., India
3Department of Agricultural Microbiology & Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India
*Corresponding author
Abstract:

Leavening agents cause expansion of doughs and batters by the release of gases within food mixtures, producing baked products with porous structure. Leavening agents are used in food products to help create structure and texture through gas expansion because of a chemical reaction or as the nucleation seed for gas formation. Leavening can be achieved by various methods including yeast fermentation, by mechanical incorporation of air through mixing and creaming, formation of water vapour during baking and creation of carbon dioxide and/or ammonia by chemical leavens. Water vapour is important in leavening pastry, popovers, cream puffs and is assisted by air, especially in pastry. However, creation of the initial air bubbles during the mixing phase is critical before any of the other leavening agents can take effect.


Keywords: Biological leavening, Chemical leavening agents, Baking, pastries, Mechanical leavening
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How to cite this article:

Neeharika, B., W. Jessie Suneetha, B. Anila Kumari and Tejashree, M. 2020. Leavening Agents for Food Industry.Int.J.Curr.Microbiol.App.Sci. 9(9): 1812-1817. doi: https://doi.org/10.20546/ijcmas.2020.909.227