pfoley wrote on 15 Sep 2006 in rec.food.cooking

>
> "JoeSpareBedroom" > wrote in message
> ...
> > "-L." > wrote in message
> > oups.com...
> > >I am following the recipe on a chip bag and the leavening agent is
> > > baking soda. How long can I keep the dough in the fridge before I
> > > should use it? Also, is there any problem using bittersweet
> > > chips (60% cocoa) ? It's been *forever* since I have made
> > > these... TIA,
> > > -L.
> > >
> >
> > Theoretically, once baking soda is moistened, it begins losing its
> pizzazz,
> > so you're supposed to continue the recipe and finish cooking.
> > Someone will come along here and say otherwise, so pick the answer
> > you like best. Why
> mix
> > the dough if you're not going to bake right away?
> =======
> How do those Pillsbury Deluxe refrigerated cooky dough mixes work so
> well then; those are delicious, especially the oatmeal?
>
> >
> >
>
>
>

Ok so you want to know about leavening...There are several types of
leavening agents. The first type relies on yeast. As the yeast grows it
releases gas (co2) this causes the dough to rise.

Another type is baking soda...when baking soda comes into contact with an
acidic substance it starts to release gas (again co2). See grade 3
science fair under volcanoes. Milk, brown sugar, chocolate all are acidic
enough to react to some extent or another.

Then there are the heat released leavening agents...these release gas
when heat is applied. Cream of tartar, heart horn, etc...some of these
types release co2 some an ammonia smelling gas.

Baking powder has 2 types of leavening agents baking soda and aluminum
something or other. So it reacts by heat an by acid. To see if your
baking powder is still good put a little in a glass of warm water...watch
for bubbles. no bubbles means no good. The warmer the water the more
bubbles

So pilsbury uses a heat activated leavening agent.

Check out a kitchen chemistry book if you want to know more. Or the
actual names of the chemicals.

So in theory you mix the dry stuff in one bowl and the wet stuff in
another combine the 2 mixtures then into the oven...no messing about when
working with baking soda as a leavening mixture. Because it'll be all
used up in short order.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan