The Development of Chemical Leaveners

Ash, Antlers and Aerated Salt

Authors

  • André Taber Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28354

Keywords:

leaveners, chemical leavening, baking powder, history, preparations & techniques

Abstract

Food scientists call yeast ‘biological leavening’ and steam ‘physical leavening’. Baking powder produces ‘chemical leavening’. Baking powder is a pantry staple around the world. This essay explores the history of chemical leavening from early documentary evidence to the development of commercial baking powder during the industrial revolution.

Author Biography

  • André Taber, Independent Scholar

    André Taber is an independent food historian and journalist and lives in Auckland, New Zealand.

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Published

2015-02-01

Issue

PPC 102 (2015)

Section

Articles

How to Cite

Taber, André. 2015. “The Development of Chemical Leaveners: Ash, Antlers and Aerated Salt”. Petits Propos Culinaires, February, 78-91. https://doi.org/10.1558/ppc.28354.