Instead of eggs as a leavening agent, I'd use baking soda or baking powder.
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Traditionally, the soda or leavening agent would have been kneaded in at the end.
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It has to be an essential ingredient, a leavening agent in the dough of life.
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The archivists fortunately determined that baking soda could replace its precursor, a leavening agent called saleratus.
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At the bakery, fresh yeast is the leavening agent; home cooks can use active dry yeast instead.
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To laugh about our political differences often requires a leavening agent, and at its most basic level, the studio audience is that.
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The researchers "baked" the raw cookie dough (again, these cookies aren't real, they're computer cookies) with varying amounts leavening agent and oven temperatures.
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Making beauty products is similar to baking — your eggs provide your structure, flour provides your gluten and base, and baking soda is your leavening agent.
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It doesn't have a leavening agent, so it's often used as the base of a tart, quiche, or pie during baking because it doesn't puff up.
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The yolks are mixed with flour, milk and sometimes a leavening agent like baking powder, while the whites and sugar are beaten into a stiff meringue.
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I won't reveal whether he did, but this tiny leavening agent is what ultimately reveals that Creed II's heart is always in the right place, even when its brain isn't.
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The sweet cake rusk version is made of cake whose ingredients include wheat flour, sugar, fat, leavening agent, and, optionally, eggs.
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Bisquick is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, consisting of flour, shortening, salt, sugar and baking powder (a leavening agent).
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Accompanying many meals is the southern style fluffy biscuit, where the leavening agent is baking soda and often includes buttermilk, and for breakfast they often accompany country ham, grits, and scrambled eggs.
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Tunnbröd (; literally "thinbread") is the Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley and rye; the leavening agent can be both yeast and ammonium carbonate. Soft tunnbröd is commonly used like a crêpe or tortilla as a wrap for other food.
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Recent applications of eggshells include producing calcium lactate as a firming agent, a flavor enhancer, a leavening agent, a nutrient supplement, a stabilizer, and thickener. Eggshells are also used as a calcium supplement in orange juice.
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Self- raising flour may be used because it is a mixture of flour and leavening agent. Beer bread made without a leavening agent is very sturdy, but tends not to lose moisture when cooked for a long time; lengthier cooking tends to produce a thicker crust. Pre-packaged beer bread mixes, with the dry ingredients and leavening agents already included, are available to purchase. Different styles of beer bread can be made by using different beers; for instance, a stout or dark beer will give a darker bread with more pronounced flavor.
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In late 18th-century North America, before the development of baking powder, pearl ash was used as a leavening agent for quick breads.See references to "pearl ash" in "American Cookery" by Amelia Simmons, printed by Hudson & Goodwin, Hartford, 1796.
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Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting.
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In India, an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls. A leavening agent may or may not be used. Balushahi from India. In India, there are a couple of unrelated doughnut-shaped food items.
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Mekitsa (; plural mekitsi) Mekike () is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. It is also found in North Macedonia and Serbia. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing.
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In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, which the lactic acid helps to tenderize, retain moisture and allows added flavors to permeate the meat.
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Each clam cake is a deep fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm, hushpuppy-like consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Some recipes may include cornmeal.
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A bottle of Black Vinegar. Black vinegar is a traditional condiment in Chinese cuisine. According to existing written records, the ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. East Asian vinegar originated in China, and there are at least three thousand years of documented history of making vinegar.
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The thick batter contains eggs, flour, milk, and a leavening agent such as baking powder. The batter can have ingredients such as buttermilk, blueberries, strawberries, bananas, apples, chocolate chips, cheese, or sugar added. Spices such as cinnamon, vanilla and nutmeg can also be used. Yogurt may be used to give the pancakes a relatively moist consistency.
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Baking ammonia (ammonium bicarbonate) was one of the original chemical leavening agents. It was obtained from deer antlers. It is useful as a leavening agent, because ammonium carbonate is heat activated. This characteristic allows bakers to avoid both yeast's long proofing time and the quick CO2 dissipation of baking soda in making breads and cookies rise.
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The finished dessert is flipped upside down to make ice cream stuffed ekmek kadayif. Some recipes prepare it as a simple cake made with eggs, flour and sugar. First the eggs and sugar are whisked until the eggs are frothy, then the flour is mixed in. A little baking powder is added as a leavening agent.
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Calcium dihydrogen phosphate is used in the food industry as a leavening agent, i.e., to cause baked goods to rise. Because it is acidic, when combined with an alkali ingredient, commonly sodium bicarbonate (baking soda) or potassium bicarbonate, it reacts to produce carbon dioxide and a salt. Outward pressure of the carbon dioxide gas causes the rising effect.
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In the Visayas regions, mamón is known as torta mamón, torta Visaya (or torta Bisaya), or simply torta. Although the name is derived from Spanish torta, "cake", in some Philippine regions torta could also mean "omelette". The Visayan versions are traditionally denser and greasier in texture. They were traditionally made with lard and use palm wine (tubâ) as the leavening agent.
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Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used. In cake doughnuts, cake flour is used, and the resulting doughnut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent.Masibay, Kimberly Y. "Taking Control of Gluten." Fine Cooking. N.p.
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The chocolate consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. Its ingredients are milk chocolate, sugar, cocoa butter, cocoa mass, skim milk powder, butteroil, lecithin as emulsifier (soy), vanillin (artificial flavor), hazelnuts, palm oil, wheat flour, whey (milk), lowfat cocoa powder, sodium bicarbonate (leavening agent), and salt.
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"They're Not As Easy To Make As To Eat", The Boston Globe, 7 June 2006, C2. Available through ProQuest eLibrary. Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, usually with a wooden spoon or electric mixer. Next, the eggs and vanilla extract are added followed by the flour and leavening agent.
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Close-up view of a Vicenzovo-brand Italian ladyfinger Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. However, some brands contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake.
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Some bottled beers—especially craft beers—may intentionally have visible dormant, but live, yeast sediment at the bottom of the bottle. However, many mass-market beers have the live yeast filtered out. Without sufficient leavening from the beer, a loaf of beer bread will be fairly dense and heavy unless an additional leavening agent (e.g., baking soda or baking powder, or baker's yeast and sugar) is added.
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The most common salt of the bicarbonate ion is sodium bicarbonate, NaHCO3, which is commonly known as baking soda. When heated or exposed to an acid such as acetic acid (vinegar), sodium bicarbonate releases carbon dioxide. This is used as a leavening agent in baking. The flow of bicarbonate ions from rocks weathered by the carbonic acid in rainwater is an important part of the carbon cycle.
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Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar. Desserts can contain many spices and extracts to add a variety of flavors.
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The rapid expansion of steam produced during baking leavens the bread, which is as simple as it is unpredictable. Steam-leavening is unpredictable since the steam is not produced until the bread is baked. Steam leavening happens regardless of the raising agents (baking soda, yeast, baking powder, sour dough, beaten egg white) included in the mix. The leavening agent either contains air bubbles or generates carbon dioxide.
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Inside of cooked Hújiāo bǐng. The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun extra crunchy and flaky like a croissant when cooked. The outer shell dough is then individually rolled to a thin circular shape, similar to a dumpling wrapping.
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Burebrot, Bauernbrot, Pain paysan or Pane del nonno () is a bread made in Switzerland. "Bauernbrot" is also made in Germany. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk. The bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape.
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Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive with the E number E575Current EU approved additives and their E Numbers, Food Standards Agency used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of -gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese.
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Bakery Mix is an add water only pre-mixed baking product consisting of flour, dry milk, shortening, salt, and baking powder (a leavening agent). Originally intended for making biscuits very quickly, bakery mix can be used to make a wide variety of baked goods from pizza dough to dumplings to pretzels. The typical flavor profile of bakery mix differs from that of pancake mix. Bakery mixes do not require refrigeration.
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Before Christmas and Easter we are experiencing the greatest demand, because of high religious holidays more people attend services, the demand for wafers is correspondingly greater. Every week about 30,000 brown and white 3,000 wafers are baked in Weesen. These are exclusively made of flour and water, without leavening agent such as yeast or baking powder. The Eucharist wafers must be baked, according to the canon law, of pure wheat flour.
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The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components. The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten, which is overall responsible for creating elastic dough because this protein acts as "coiled springs."Pyler, E. J. Baking Science and Technology.
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Salukara is a type of pancake of the Waray people in Eastern Samar, Philippines. It is made with rice flour, coconut milk, sugar, and water, the same ingredients to make the cake called bibingka. Traditionally tubâ (palm wine) is used as the leavening agent, giving the pancakes a slightly sour aftertaste, though standard baker's yeast can be substituted. They are cooked in a pan traditionally greased with pork lard.
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Ka'ak bread rings sprinkled with sesame seeds Ka'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel.
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S. cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. Historically, this use was closely linked to the brewing industry's use of yeast, as bakers took or bought the barm or yeast-filled foam from brewing ale from the brewers (producing the barm cake); today, brewing and baking yeast strains are somewhat different.
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In American English, the name "cracker" usually refers to savory or salty flat biscuits, whereas the term "cookie" is used for sweet items. Crackers are also generally made differently: crackers are made by layering dough, while cookies, besides the addition of sugar, usually use a chemical leavening agent, may contain eggs, and in other ways are made more like a cake. In British English, crackers are sometimes called water biscuits, or savoury biscuits.
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The calcium sulfate hydrates are used as a coagulant in products such as tofu. For the FDA, it is permitted in Cheese and Related Cheese Products; Cereal Flours; Bakery Products; Frozen Desserts; Artificial Sweeteners for Jelly & Preserves; Condiment Vegetables; and Condiment Tomatoes and some candies. It is known in the E number series as E516, and the FAO knows it as a firming agent, a flour treatment agent, a sequestrant, and a leavening agent.
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This disease is contracted in populations living in New Guinea, parts of Africa, Central America, South America, and Asia. Many cases of C. perfringens food poisoning likely remain subclinical, as antibodies to the toxin are common among the population. This has led to the conclusion that most of the population has experienced food poisoning due to C. perfringens. Despite its potential dangers, C. perfringens is used as the leavening agent in salt-rising bread.
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Streusel is German for "sprinkle" or "strew" and refers to the popular crumbly topping of butter, flour, sugar. A variety of crumb cake (Streuselkuchen) contains flour, sugar, butter, cinnamon granules, and sometimes oats or nuts, which are sprinkled over the coffee cake batter before it is baked. Sour cream is also sometimes used in traditional American coffee cakes to both add a tart flavor and activate baking soda used as a leavening agent.
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Kaiserschmarrn German pancakes are known as Pfannkuchen (from the German Pfanne and Kuchen meaning "pan" and "cake") except in Berlin, Brandenburg and Saxony, where Pfannkuchen are Berliner pastries and pancakes are known as Eierkuchen. They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savoury fillings. Usage of a leavening agent or yeast is uncommon. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called Apfelküchle.
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Calcium lactobionate is a white powder that is used as a suspending agent for pharmaceuticals. In baking, calcium monophosphate is used as a leavening agent. Calcium sulfite is used as a bleach in papermaking and as a disinfectant, calcium silicate is used as a reinforcing agent in rubber, and calcium acetate is a component of liming rosin and is used to make metallic soaps and synthetic resins. Calcium is on the World Health Organization's List of Essential Medicines.
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Variations are made by the quality of the leavening agent, by adding barley or sorghum, bran, or by making it corn-based. Khubz-ftir, raqâq, rfîs" or "tarîd: well-kneaded, unleavened dough, baked for half a minute on a convex sheet of brass or iron, balanced on stones over a fire. This is a preferred method for those living nomadic lives due to easy transportation of pan and little amount of fuel necessary. French baguettes: white, leavened wheat flour.
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Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal.Chambers English Dictionary - 7th edition Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as baking powder, which gives it a different texture. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
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In cooking, a leaven , often called a leavening agent (and also known as a raising agent), 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.
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The Assyrian Church of the East and the Ancient Church of the East use leavened bread for the Eucharist, like most churches of Eastern Christianity, but they are the only Churches to include the additional ingredient of Holy Leaven. Holy Leaven is a powder added to sacramental bread before it is baked. Despite the name, Holy Leaven does not actually contain a leavening agent. Instead, khmira, fermented dough from previously used sacramental bread, is added and acts as leaven.
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Traditionally grape must left over from the production of wine was used to as a leavening agent and added to dough. Spices such as aniseed are added and the mixed dough is then baked. In modern times grape juice and yeast are typically used instead of grape must. The dough of the buns are rolled into balls and packed tightly into a backing tray giving it a consistent series of bumps that once baked make individual pieces easy to pull off.
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Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste.
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Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; a small portion of salt; eggs; a leavening agent such as baking soda; a fat, typically butter or shortening; vanilla extract; and chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough. Depending on the ratio of ingredients and mixing and cooking times, some recipes are optimized to produce a softer, chewy style cookie while others will produce a crunchy/crispy style.Levitt, Jonathan.
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Banana bread is a type of quick bread Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads. Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
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US patent 3814823, Yang J. and R. Olsen, "Meat Analogs Having the Fiber Structure of Meat.", issued 1974-06-04 While lipids do not contribute to the structure of the meat analog, it is crucial in increasing the palatability and broadening the appeal of the product across the consumer base. Food additives include flavor compounds, coloring agents, leavening agents, and emulsifiers. Sodium bicarbonate is a commonly used leavening agent in a variety of baked products such as bread and pancakes.
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Disodium pyrophosphate is a popular leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide: : Na2H2P2O7 \+ NaHCO3 → Na3HP2O7 \+ CO2 \+ H2O It is available in a variety of grades that affect the speed of its action. Because the resulting phosphate residue has an off-taste, SAPP is usually used in very sweet cakes which mask the off-taste.John Brodie, John Godber "Bakery Processes, Chemical Leavening Agents" in Kirk-Othmer Encyclopedia of Chemical Technology 2001, John Wiley & Sons.
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Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the flour but not much. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape.
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One day an old man—small enough to fit under a wooden bowl—rises from the sea and slaughteres the animal. Louhi wonders how to make a worthy beer and an old man relates to her how it is done. He tells of the growing of hops and barley, of the magic squirrel of Osmotar and the pine cones he brings. He tells of the magic marten of Osmotar and the magic bear spittle to use as a leavening agent.
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Hartshorn salt (ammonium carbonate), also known simply as hartshorn, and baker's ammonia, was used as a leavening agent, in the baking of cookies and other edible treats. It was used mainly in the seventeenth and eighteenth centuries as a forerunner of baking powder. A half- teaspoon of hartshorn can substitute for one teaspoon of baking powder. It is called for in old German and Scandinavian recipes and, although rarely used in modern times, may still be purchased as a baking ingredient.
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Ammonium bicarbonate is used in the food industry as a leavening agent for flat baked goods, such as cookies and crackers. It was commonly used in the home before modern-day baking powder was made available. Many baking cookbooks, especially from Scandinavian countries, may still refer to it as hartshorn or hornsalt,Naturfag : Hornsalt øvelse. studenttorget.no (in Norwegian) while it is known as "hirvensarvisuola" in Finnish, "hjortetakksalt" in Norwegian, "hjortetakssalt" in Danish, "hjorthornssalt" in Swedish, and "Hirschhornsalz" in German (lit.
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The Hawes family visits a local organic wine maker where they work in the vineyard in exchange for some wine. The St. Cyr family goes to a local beach where they boil sea water in order to produce some sea salt. Alex Weremchuck learns to use chicory as a coffee substitute. James and Alisa help the families locate some flour so that the families can learn to make their own bread even though there is no local yeast available to be used as a leavening agent.
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Nevzine tatlısı is made with a leavened dough made of flour, egg, vegetable oil, tahini, milk and a little vinegar to activate the baking soda which acts as a leavening agent. After kneading the dough, crushed walnuts are incorporated before the dough is kneaded a second time. It is baked in the oven on an ungreased tray and optionally garnished with walnuts. To make the molasses syrup a grape molasses called pekmez is heated on the stove with sugar to make a syrup called şerbet.
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Yeast, the most common one being S. cerevisiae, is used in baking as a leavening agent, where it converts the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets "set", giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts.
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Hújiāo bǐng or Pepper bun () is a type of baked bun that originated in city of Fuzhou, the capital of China's Fujian province. It is a street food that has become quite popular in Taiwan and can be found in night markets or mini food stalls throughout Taiwan. The common ingredients are flour, water, and a leavening agent for the outer dough shell, and a meat protein (usually pork or beef) marinated with sugar, soy sauce, white pepper or black pepper, and scallion for the inside filling.
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During the early years of European settlement of the Americas, settlers used soda or pearl ash, more commonly known as potash (pot ash) or potassium carbonate, as a leavening agent (the forerunner to baking soda) in quick breads. By 1824, The Virginia Housewife by Mary Randolph was published containing a recipe for Soda Cake.The Virginia Housewife by Mary Randolph 1824, p136. After baking soda was developed in the US in 1846 breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in European countries.
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Honiglebkuchen dough is made of honey, milk, margarine, flour and potassium carbonate (as leavening agent), as well as a mixture of spices. The spice mixture is specific to each bakery – which is why it is said that no two Honiglebkuchen taste the same – but coriander, anise, star anise, cloves, ginger and nutmeg are commonly used. After a leavening period of four days, the dough is softened by rolling it, rolled out to a thickness of , and cut into the desired shape. Most Honiglebkuchen are rectangular, but round or heart-shaped forms are also used.
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All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5-11.5%(10-12% from second source) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan bakers. Some biscuits are also prepared using this type of flour. "Plain" refers not only to AP flour's middling gluten content but also to its lack of any added leavening agent (as in self-rising flour).
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Mrs Beeton's widely known 1861 recipe book includes two early recipes for rock cakes. One calls for flour, butter, 'moist sugar', lemon, milk, and baking powder. The other recipe more closely resembles shortbread, as it uses flour, butter, and currants but no leavening agent. A typical modern recipe for 12 cakes requires about 200 g of flour, 100 g of butter or margarine, 50 g of sugar, 1 beaten egg, 1 teaspoon of baking powder, 2 tablespoons of milk, 150 g of dried fruit such as currants, raisins, candied orange peel, etc.
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A biscuit in the United States and Canada, is a variety of small baked goods with a firm browned crust and a soft, crumbly interior. They are usually made with baking powder or baking soda as a chemical leavening agent rather than yeast. They developed from hardtack which was first made from only flour and water, with later first lard and then baking powder being added. Biscuits, soda breads, and cornbread, among others, are often referred to collectively as "quick breads", to indicate that they do not need time to rise before baking.
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Butter being creamed by electric beaters Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent.
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In cooking, baking soda is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter and forms the characteristic texture and grain in cakes, quick breads, soda bread, and other baked and fried foods. The acid- base reaction can be generically represented as follows: :NaHCO3 \+ H+ → Na+ \+ CO2 \+ H2O Acidic materials that induce this reaction include hydrogen phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acidic taste.
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If bread dough is not kneaded enough, it will not be able to hold the tiny pockets of gas (carbon dioxide) created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf. Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.
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In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. When potato is used as a major portion of the batter, the result is a potato pancake.
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Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange in the environment. They have long been used as a direct source of human food, in the form of mushrooms and truffles; as a leavening agent for bread; and in the fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases and insect pests.
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Twist bread, stokbrood, or campfire bread is a type of bread in which the dough has been rolled into a long sausage shape, twisted over the end of a stick, and baked over an open fire. The dough is an ordinary bread dough, usually with yeast as a leavening agent but baking powder may also be used. The ideal stick is fairly straight and made of non-poisonous hardwood that will not impart a disagreeable taste; good choices include branches of birch, hazel or willow trees. The bark should be whittled away from the branch 15–20 cm in from the end, where the dough will be wrapped.
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Like the Weggli, another traditional Swiss breadroll, Murren are made of white flour, milk, butter, yeast, a pinch of salt and sugar, malt and a leavening agent. These ingredients yield a stringy, elastic dough that is allowed to rise for 30 minutes, before it is mechanically divided into small pieces. The pieces are again allowed to rise for half an hour in a heated closet, and are then superficially sliced with a special tool to produce five cuts that result in the Murrens characteristic points after baking. The Murren are coated with eggyolk and baked at for 20 minutes, until they are a golden brown colour.
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An æbleskive with red jam The batter for æbleskiver usually includes wheat flour, which is mixed with buttermilk, milk or cream, eggs, sugar and a pinch of salt. Some recipes also include fat (usually butter), cardamom and lemon zest to improve taste, and a leavening agent, most often baking powder, but sometimes yeast, to aerate the batter. Batter is poured into the oiled indentations and as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. They were traditionally cooked with bits of apple (æble) or applesauce inside but these ingredients are very rarely included in modern Danish forms of the dish.
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A statue of a servant kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE Acarajé is a fried dough food Doughs vary widely depending on ingredients, the kind of product being produced, the type of leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal definition of what makes dough, though most doughs have viscoelastic properties. Leavened or fermented doughs (generally made from grain cereals or legumes that are ground to produce flour, mixed with water and yeast) are used all over the world to make various breads.
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Chemical leavening using pearl ash as a leavening agent was mentioned by Amelia Simmons in her American Cookery, published in 1796. Since chemical expertise is required to create a functional chemical leaven without producing off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as baking powders. Sour milk and carbonates were used in the 1800s. The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates (Ca(H2PO4)2). Other leavening agents developed include sodium aluminium sulfate (NaAl(SO4)2·12H2O), disodium pyrophosphate (Na2H2P2O7), and sodium aluminium phosphates (NaH14Al3(PO4)8·4H2O and Na3H15Al2(PO4)8).
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Two-rowed barley was the older, hulled form; six-rowed barley was unhulled and easier to thresh, and, since the kernels remained intact, store for longer periods. Hulled barley was thus the prevalent type during the Iron Age, but gruels made from it must have had a gritty taste due to the barley’s tough outer layers. Bread was primarily made from barley flour during the Iron Age (, ), as barley was more widely and easily grown, and was thus more available, cheaper, and could be made into bread without a leavening agent even though wheat flour was regarded as superior. It was presumably made from dough that was a simple mixture of barley flour and water, divided into small pieces, formed by hand into round shapes, then baked.
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In Scotland, varieties of soda breads and griddle sodas include bannocks and farls (Scots: fardel, "a fourth"), "soda scones", or "soda farls", using baking powder or baking soda as a leavening agent giving the food a light and airy texture. Bannocks are flat cakes of barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (Scots: girdle). The most authentic versions are unleavened, but from the early 19th century bannocks have been made using baking powder, or a combination of baking soda and buttermilk or clabbered milk. Before the 19th century, bannocks were cooked on a bannock stone (Scots: stane), a large, flat, rounded piece of sandstone, placed directly onto a fire, then used as a cooking surface.
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The batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version. Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.
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Bannock A griddle (girdle) from Dalgarven Mill in North Ayrshire, used for baking bannocks and oat cakes The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a griddle (or girdle in Scots). In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. Most modern bannocks are made with baking powder or baking soda as a leavening agent, giving them a light and airy texture. There is a suggestion that bannock cakes played a pivotal role in the deciding of a person for human sacrifice during the late Iron Age in the discovery of Lindow Man.
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A chart used to illustrate the Nazi Nuremberg Laws introduced in 1935 In a speech in 1927 to the Bavarian regional parliament, the Nazi propagandist Julius Streicher, publisher of Der Stürmer, used the term Untermensch referring to the communists of the German Bavarian Soviet Republic: Nazis repeatedly used the term Untermensch in writings and speeches directed against the Jews, the most notorious example being a 1942 SS publication with the title Der Untermensch, which contains an antisemitic tirade sometimes considered to be an extract from a speech by Heinrich Himmler. In the pamphlet "The SS as an Anti-Bolshevist Fighting Organization", published in 1936, Himmler wrote: In his speech "Weltgefahr des Bolschewismus" ("World danger of Bolshevism") in 1936, Joseph Goebbels said that "subhumans exist in every people as a leavening agent".Paul Meier-Benneckenstein, Deutsche Hochschule für Politik Titel: Dokumente der Deutschen Politik, Volume 4, Junker und Dünnhaupt Verlag, Berlin, 2. ed., 1937; speech held on 10 September 1936; In German: "... das Untermenschentum, das in jedem Volke als Hefe vorhanden ist ...".
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