during mixing and react with the soda to inflate an initial set of gas bubbles Cream of tartar, for example, releases two-thirds of its leavening potential during two minutes of mixing If the acid is not very soluble, then it will remain in crystal form for a characteristic length of time, or until cooking raises the temperature high enough to dissolve it — and then it reacts with the soda to produce a delayed burst of gas There are several different acids used in baking powders, each with a different pattern of gas production (see box, p 533) Most supermarket baking powders are “double-acting”; that is, they inflate an initial set of gas bubbles upon mixing the powder into the batter, and then a second set during the baking process Baking powders for restaurant and manufacturing production contain slow-release acids so that leavening power doesn’t dissipate while the batter sits before being cooked Chemical leavenings can have adverse effects on both flavor and color Some leavening acids have a distinctly astringent taste (sulfates, pyrophosphates) When acid and base are properly matched, neither is left behind in excess But when too much soda is added, or when the batter is poorly mixed and not all the powder dissolves, a bitter, soapy, or “chemical” flavor results Colors are also affected in even slightly alkaline conditions: browning reactions are enhanced, chocolate turns reddish, and blueberries turn green Breads There are four basic steps in the making of yeast bread We mix together the flour, water, yeast, and salt; we knead the mixture to develop the gluten network; we give the yeast time to produce carbon dioxide and fill the dough with gas cells; and we bake the dough to set its structure and generate flavor In ... turns reddish, and blueberries turn green Breads There are four basic steps in the making of yeast bread We mix together the flour, water, yeast, and salt; we knead the mixture to develop the gluten network; we give the yeast... develop the gluten network; we give the yeast time to produce carbon dioxide and fill the dough with gas cells; and we bake the dough to set its structure and generate flavor In ... added, or when the batter is poorly mixed and not all the powder dissolves, a bitter, soapy, or “chemical” flavor results Colors are also affected in even slightly alkaline conditions: browning reactions are enhanced, chocolate