Transcript UP up and away

UP
AND
AWAY
Lesson Objectives:
 This week learning will occur as the students:
 Identifies leavening agents
 Analyze the function of leavening agents
 Comprehend the physical and chemical properties of
leavening agents
 Identify the source of leavening agents
 Expand learning to include cultural diversity in food
preparation
 Create a learning environment to enhance the concept of
leavening in food products as well as in aerodynamics.
 Define and implement nutritional information
Bellwork
 Please complete the following bellwork.
 Monday: The answer is: CO2 (Student needs to write a
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question that will result in the answer listed.)
Tuesday: List 3 ingredients that produce a reaction with
leavening agents.
Wednesday: Analyze the graph and report 3 findings.
Thursday: Please describe an airplane ride you may have
had. If you have not experienced flying, please describe
what you “think” flying may be like.
Friday: Define and provide an example of aerodynamics
and analyze the concept of aerodynamics and leavening
agents.
You are employed by a major airline as a food
scientist. It is your responsibility to develop a
biscuit formula that will allow passengers to
enjoy Kansas Wheat as they cross the skies of our
great state. You have several choices for
leavening agents. Which leavening agent will
formulate the most outstanding biscuit?
Involving experiments and sensory, please
develop the perfect formula.
PilotC0-PilotFlight AttendsNavigatorAir Traffic ControllerSecurityPassengers-
Destination ChefWait staffInterior –Set up Crew-
Up Up and Away
 By mixing certain ingredients (chemicals), chemical
compounds are created. A chemical compound
produces liquid, solid or gas. Chemical compounds
produce change as an airplane.
There are many different leavening agents available to the baker.
These include active dry yeast, sourdough starter, baking soda
(sodium bicarbonate), baking powder (baking soda, calcium
phosphate, and sodium aluminum sulfate), potash (potassium
bicarbonate) or pearl ash, and bakers' ammonia (ammonia
carbonate). As we begin our studies of leavening agents, a
experimental lab will provide a comparison of leavening agents.
Home-made potash (vinegar and water.) All biscuits will be baked in
a home oven.
Sensory evaluations will provide data to enhance customer use.
The yeast produced the largest biscuits. Many leavening agents
produced comparably tall biscuits, with the bakers' ammonia
producing the tallest. The worst rising biscuits were the unleavened
ones, followed very closely by the home-made potash and the
sourdough
The home-baker has access to several different leaving agents.
Baking soda, baking powder, and active dry yeast are the three
most common. Specialty shops sell sourdough starter and
bakers' ammonia. Historically pearl ash or potash was used
between at least the 1790s and the 1840s when it was replaced
by baking soda.
Although the comparative effect of baking soda and baking
powder is often discussed, there does not seem to be any more
general comparison with other leaveners. The following
experiments make this comparison and also examine the use of
home-made potash.
A total of ten different sets of biscuits were
made to test seven different leaving agents.
These were:
Unleavened
Baking soda
Baking soda with vinegar
Baking powder
Bakers' ammonia
Potassium bicarbonate
Home-made potash
Home-made potash with vinegar
Active dry yeast
Sourdough starter
NaHCO3
Sodium Bicarbonate
Calcium phosphate
Ca(H2PO4)2,
Sourdough
Dry Active Yeast
Unleavened
Baking Soda with Vinegar
Active Dry Yeast
Baking Soda
Baking Powder
Sourdough
Table 1: Biscuit Measurements and Calculated Values
Leavening
Height (mm)
Min. Diam. (mm)
Max. Diam. (mm)
Area (mm2)
Volume (cm3)
Unleavened
25.5
63
72
3563
60.6
Baking soda
41
76
77
4596
125.6
Baking Soda w Vinegar
42
74
82
4766
133.4
40.5
75
90
5301
143.1
39
88
92
6359
165.3
27.5
65
78
3982
73
43
75
87
5319
146.4
Baking powder
Yeast
Sourdough
BS and BP
100
90
80
70
60
Height (mm)
50
Min. Diam. (mm)
40
30
20
10
0
1
2
3
4
5
6
7
140
120
100
80
Min. Diam. (mm)
Height (mm)
60
40
20
0
1
2
3
4
5
6
7
What is the graph telling us?
Bioengineered foods would have a positive impact
on the consumer in many ways. There is the
convenience of having favorite fruits and vegetables
available year-round instead of waiting for them to
be 'in-season'. Biotechnology can remove
undesirable traits, like allergens and toxins, from
foods by creating a healthier product. It can also
add desirable traits like additional nutrients which
help prevent diseases. It positively impacts the
environment by making farming practices quicker,
more efficient and eliminating the need in some
cases for certain types of pesticides and herbicides
because their resistance has been bred into the
plant.
Wheat, A Natural Healthy Treat
 When leavening agents are mixed with a warm liquid, salt (NaCl),
sugar (C6H12O6), a gas is produced which results in the batter growing
perhaps “up up and away.”
 http://www.kswheat.com/consumerspageid218_JustforKids.shtml
Leavening
Agent
Agent
Sample 1
Sample 2
Sample 3
Sample 4
Sample 5
Sample 6
Control Sample
Method
Total Cooking Time
Results
Preference
Cost