The peculiarities of the language can lead us to confusion and errors when interpreting instructions and cooking recipes. In Spanish, and more specifically in Spain, we use the term yeast for very different products that are not interchangeable, so we usually distinguish between the bakery one, made up of fungi, and the so-called chemical ones. To curl the curl, there are different chemical yeasts with different uses.
Although the qualifier “chemical” still raises suspicions, these products are perfectly safe and some have been used for centuries. Their main function is that of gasify, unlike baker’s yeast, used for fermentation. In both cases, doughs are obtained that “grow” or rise, but they do so in a very different way.
Therefore, a chemical yeast is used to form carbon dioxide in masses and liquids, which in the first case, when heat is applied, will experience a growth in volume when filled with air bubbles. Let’s see what exactly they are, how many types there are and how we can use them in our kitchen.
What are chemical yeasts
It is curious that the Royal Academy does not include -yet- as a meaning to yeast the chemical, referring only to the fungal masses formed by these. And they’re right, the others aren’t really yeasts as such.
Known as baking powders, raising agents or, more simply, boosters, they are a mixture of chemical agents they react together upon contact with a liquid or by heat. Depending on the type and brand, these agents may be marketed together or separately, to be used at the same time in each prescription.
Thus, the current commercial chemical yeast is composed of:
Basic agent or alkali, usually sodium bicarbonate.
Acid agent, usually citric acid.
stabilizer.
The most famous brand in Spain and other countries is Royal, so popular that its name is directly associated with the product, despite the fact that Royal markets other foods and also baker’s yeast. In addition, they are still very popular double sachets of gasifierwhich have both separate agents and are always used at the same time.
These gasifiers are also used for the preparation of sodas or carbonated drinks homemade, even as a complement to batters or tortillas that seek a more spongy and airy texture.
The stabilizer, such as rice flour, helps to properly preserve the product and act as expected, guaranteeing a homogeneous dispersion and preventing the separation of components.
how they act
The chemical propellant is stable in its dry state, in the form of a white powder. Needs to heat and humidity to “wake up” and act on a chemical process that almost works like magic, if it weren’t pure science.
In the preparation of a common pastry dough, for example a yogurt cake, we mix the dry ingredients on one side, and the wet ingredients on the other, to finally combine them all into a homogeneous dough. At that moment the chemical yeast begins to act, and finishes releasing its power by entering baked.
The right heat-not too much and not too little-causes the basic agent and the acid to react together to form and giving off carbon dioxide or CO2. This gas, released little by little and homogeneously, makes the dough grow, creating a crumb that, while it cooks, fills with tiny bubbles that provide that spongy and airy texture, with volume.
Commercial chemical yeasts, especially those sold in a single sachet, are prepared so that the acid react too slowly when it comes into contact with the wet ingredients, to really act already through the heat. That is why it is often recommended to leave rest masses like muffins before they go in the oven, although it really isn’t necessary.
Besides of sodium bicarbonatethe most common today, there are other types that are still very present in the food industry and very common in central and northern European countries, such as bicarbonate of ammonium or the potassium. These provide a drier and crunchier texture to the thinner doughs, and are very characteristic in Christmas sweet recipes, providing a longer shelf life.
Royal Baking Powder 900g
Royal yeast pack of 6 sachets of 16 g.
EL TIGRE soft drinks and powdered soft drinks box 8 sachets
How are they used in the kitchen?
Each trademark usually indicate the approximate amounts of product needed to obtain the best results in a recipe. In home baking it is convenient sieve the impeller with the flour and other dry ingredients, to ensure that it is distributed evenly in the dough, and thus obtain a regular and homogeneous rise.
Some preparations combine chemical yeast with more bicarbonateespecially those masses that have a major acid component among its ingredients, such as buttermilk o buttermilk, juices, jellies and jams o fresh fruit, yogurt and other fermented dairy. Baking soda, used only separately, should be added at the last moment, as it will react instantly on contact with liquids.
The bicarbonates of ammonium and potassium usually they dissolve first in a liquid, since they do not react directly. They are not suitable for sponge cakes, but they are suitable for cookies and thinner doughs. If the recipe does not have enough acids, it is compensated with a small amount of cream of tartar (potassium bitartrate), very useful as a stabilizer for cream and whipped egg whites.
The common chemical booster, Royal-type chemical yeast, is the easiest to use. Nowadays almost everyone uses it in envelopeswhich is the standard measure for a common sponge cake or about 12 muffins (15-16 g or four teaspoons). The masses with beaten eggs they do not need as much yeast and less quantity can be used, up to half a sachet. If we run out of impeller, the dough will not grow as much, but if we go too far it could collapse and leave an unpleasant taste.
In any case, it is always recommended follow the directions exact details of each recipe and read the recommendations and possible substitutions, since confectionery does not always allow you to play crazy with quantities and ingredients. It’s always possible to experience and learn from mistakes or successes.
Photos | Marco Verch – Unsplash
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