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Raising agents help cakes and biscuits rise, give them their texture or crust and each raising agent is slightly different and has a specific role. Lots of people ask us about the difference between the different types of raising agents so we've outlined below some useful information.
Baking Powder
Baking powder is the most common raising agent used, as well as giving volume to your bake it will also add a light texture - making it perfect for cakes and cupcakes. So how does it work? As it contains both acid and alkali components, when it is mixed with a liquid (or cake batter) it releases carbon dioxide. This causes small bubbles to form and the cake mixture to expand / rise. Baking powder can also be used instead of yeast to make bread. If you don't have baking powder at home you can make your own by mixing together; cream of tartar, bicarb of soda (both explained below). Baking powder is added to plain flour to make self raising flour, so you can always do this if you have run out of self raising flour.
Bicarbonate of Soda
Bicarbonate of soda is also a raising agent that comes in a powder form. It can often become lumpy so it may need sifting before use. As bicarbonate of soda is an Alkaline it needs to be mixed with something acidic in order for the chemical reaction to take place (and your bake to rise). Therefore bicarb of soda is often used in recipes which contain rather a lot of acid already such as lemon juice. However as mentioned above you can also mix it with cream of tartar (an acid based powder) in order to make cakes rise.
Cream of Tartar
Cream of tartar is another raising agent used in baking and as previously mentioned it is an acidic powder. It is mainly added to bicarbonate of soda (an alkaline) to make baking powder. However there are several other uses for cream of tartar. It can be added to egg whites when they are being whipped to help strengthen the structure and prevent it from collapsing. Therefore it is perfect for making meringues and will enable you to get stiff peaks - which will hold their shape when baked. Cream of tartar can also be added to sugar when its being boiled which stops crystals from forming.

Due to the chemical reaction that takes place when cream of tartar is mixed with an Alkaline and bicarb of soda is mixed with something acidic - they can also be used as cleaning agents around the home ... however I think we will stick to using them just for baking tasty treats... Happy baking!

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Different Types Of Raising Agents - Rock Bakehouse

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Different Types Of Raising Agents Raising agents help cakes and biscuits rise, give them their texture or crust and each raising agent is slightly different and has a specific role. Lots of people ask us about the difference between the different types of raising agents so we've outlined below some useful information.

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"Bannock" is a Northern English and Scottish word of Celtic origin. The Oxford English Dictionary states the term stems from panicium, a Latin word for "baked dough", or from panis, meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d.

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This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios, from BBC Good Food.

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Alternative names

Bajgiel, beigel, beygl

Type

Bread

Place of origin
Poland

Region or state

Central & Eastern Europe, North America, Israel

Associated national cuisine

Jewish, Polish, American, Canadian, and Israeli

Created by
Jewish communities of Poland

Serving temperature

Room temperature

Main ingredients

Wheat dough

Variations

Montreal-style bagel, pizza bagel, bagel toast

A bagel ( Yiddish: בײגל, beygl ; Polish: bajgiel; also historically spelled beigel) is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.

The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Arabic cookbook, where they are referred to as ka'ak. Bagels have been widely associated with Ashkenazi Jews since the 17th century; they were first mentioned in 1610 in Jewish community ordinances in Kraków, Poland. Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family accounts from 1394.

Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population, many with alternative ways of making them. Bagels are also sold (fresh or frozen, often in many flavors) in supermarkets.

The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Linguist Leo Rosten wrote in The Joys of Yiddish about the first known mention of the Polish word bajgiel derived from the Yiddish word bagel in the "Community Regulations" of the city of Kraków in 1610, which stated that the food was given as a gift to women in childbirth. There is some evidence that the bagel may have been made in Germany before being made in Poland.

In the 16th and first half of the 17th centuries, the bajgiel became a staple of Polish cuisine. Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning "ring" or "bracelet".

Variants of the word beugal are used in Yiddish and in Austrian German to refer to a similar form of sweet-filled pastry ( Mohnbeugel (with poppy seeds) and Nussbeugel (with ground nuts), or in southern German dialects (where beuge refers to a pile, e.g., holzbeuge "woodpile"). According to the Merriam-Webster dictionary, 'bagel' derives from the transliteration of the Yiddish 'beygl', which came from the Middle High German 'böugel' or ring, which itself came from 'bouc' (ring) in Old High German, similar to the Old English bēag "ring" and būgan "to bend, bow". Similarly, another etymology in the Webster's New World College Dictionary says that the Middle High German form was derived from the Austrian German beugel, a kind of croissant, and was similar to the German bügel, a stirrup or ring.

In the Brick Lane district and surrounding area of London, England, bagels (locally spelled "beigels") have been sold since the middle of the 19th century. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

The bagel came into more general use throughout North America in the last quarter of the 20th century with automation. Daniel Thompson started work on the first commercially viable bagel machine in 1958; bagel baker Harry Lender, his son, Murray Lender, and Florence Sender leased this technology and pioneered automated production and distribution of frozen bagels in the 1960s. Murray also invented pre-slicing the bagel.

Around 1900, the "bagel brunch" became popular in New York City. The bagel brunch consists of a bagel topped with lox, cream cheese, capers, tomato, and red onion. This and similar combinations of toppings have remained associated with bagels into the 21st century in the United States.

In Japan, the first kosher bagels were brought by BagelK from New York in 1989. BagelK created green tea, chocolate, maple-nut, and banana-nut flavors for the market in Japan. Some Japanese bagels, such as those sold by BAGEL & BAGEL, are soft and sweet; others, such as Einstein Bro. bagels sold by Costco in Japan, are the same as in the U.S.

Size change over time

Bagels in the U.S. have increased in size over time, starting at around two ounces (around 55 grams). In 1915, the average bagel weighed three ounces. In the 1960s, the size began to increase. By 2003, the average bagel sold on a Manhattan coffee cart was six ounces (around 170 grams).

Preparation and preservation

At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture. Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk or butter. Leavening can be accomplished using a sourdough technique or a commercially produced yeast.

Bagels are traditionally made by:

mixing and kneading the ingredients to form the dough

shaping the dough into the traditional bagel shape, round with a hole in the middle, from a long thin piece of dough

proofing the bagels for at least 12 hours at low temperature (40-50 °F = 4.5-10 °C)

boiling each bagel in water for 60-90 seconds that may contain additives such as lye, baking soda, barley malt syrup, or honey

baking at between 175 °C and 315 °C (about 350-600 °F)

This production method gives bagels their distinctive taste, chewy texture, and shiny appearance.

In recent years, a variant has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam bagel results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel. The dough used is intentionally more alkaline to aid browning, because the steam injection process uses neutral water steam instead of an alkaline solution bath.

Bagels can be frozen for up to six months.

According to a 2012 Consumer Reports article, the ideal bagel should have a slightly crispy crust, a distinct "pull" when a piece is separated from the whole by biting or pinching, a chewy inside, and the flavor of bread freshly baked. The taste may be complemented by additions cooked on the bagel, such as onion, garlic, sesame seeds, or poppy seeds. The appeal of a bagel may change upon being toasted. Toasting can have the effect of bringing or removing desirable chewiness, softening the crust, and moderating off-flavors.

A typical bagel has 260-350 calories, 1.0-4.5 grams of fat, 330-660 milligrams of sodium, and 2-5 grams of fiber. Gluten-free bagels have much more fat, often 9 grams, because of ingredients in the dough to supplant the wheat flour of the original.

New York style

The New York bagel contains malt, is cold-fermented for several days to develop the flavors and enhance the crust, and is boiled in salted water before baking in a standard oven. The resulting bagel has a fluffy interior and a chewy crust. According to CNN, Brooklynites believe New York bagels are the best due to the quality of the local water. According to Brooklyn Water Bagels CEO Steven Fassberg, the characteristics of a New York bagel are the result of the recipe formula and preparation method.

Montreal style

Different from the New York style, the Montreal-style bagel contains malt and sugar with no salt; it is boiled in honey-sweetened water before baking in a wood-fired oven. It is predominantly of the sesame "white" seeds variety (bagels in Toronto are similar to those made in New York in that they are less sweet, generally are coated with poppy seeds and are baked in a standard oven).

St. Louis style

The St. Louis style bagel refers not to composition, but to a particular method of slicing the bagel. The St. Louis style bagels are sliced vertically multiple times, instead of the traditional single horizontal slice. The slices range from 3 mm to 6 mm [1/4 to 1/8 inches] thick. This style of bagel was popularized by the St. Louis Bread Company, now known as Panera Bread. Generally, the bagels are sliced into eight pieces using a bread slicer, which produces characteristically precise cuts (the bagel is not torn or crushed while slicing). This particular method of preparation increases the surface area available for spreads (e.g., cream cheese, butter). However, it decreases the portability of the bagel and prevents formation of sandwiches.

Other bagel styles

As suggested above, other bagel styles can be found elsewhere, akin to the way in which families in a given culture employ a variety of methods when cooking an indigenous dish. Thus, Chicago-style bagels are baked or baked with steam. The traditional London bagel (or beigel as it is spelled) is chewier and has a denser texture. A bakery in Halifax, Nova Scotia bakes a sourdough bagel with locally sourced wild yeast that incorporates qualities of both the New York-style bagel and Montreal-style bagel, calling it the "East Coast-style".

Poppy seeds are sometimes referred to by their Yiddish name, spelled either mun or mon (written מאָן), which comes from the German word for poppy, Mohn, as used in Mohnbrötchen. American chef John Mitzewich suggests a recipe for what he calls "San Francisco-Style Bagels". His recipe yields bagels flatter than New York-style bagels, characterized by a rough-textured crust. An everything bagel may include such toppings as poppy seeds, sesame seeds, onion flakes, caraway seeds, garlic flakes, pretzel salt, cinnamon raisin and pepper.

In Austria, Beigl (often also spelled Beigerl or Beugerl in its diminutive form) are a traditional Lent food. The rings are made from a yeasted dough, rolled out very thin and briefly boiled in salted water before topped with salt and caraway seeds and then baked. Depending on the region, they are sometimes baked to a very hard consistency, making them relatively brittle. Connected with it is the tradition of Beiglreißen (lit. ripping/tearing the Beigl) at Easter where two people pull on opposite ends of a Beigl until it breaks into two pieces. Tearing off the larger piece is meant to bring good luck. In Vienna, Eastern Lower Austria and Burgenland, Beugerl has taken on the meaning of certain types of Kipferl.

Non-traditional doughs and types

While normally and traditionally made of yeasted wheat, in the late 20th century variations on the bagel flourished. Non-traditional versions that change the dough recipe include pumpernickel, rye, sourdough, bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using blueberry, salt, onion, garlic, egg, cinnamon, raisin, chocolate chip, cheese, or some combination of the above. Green bagels are sometimes created for St. Patrick's Day.

Many corporate chains now offer bagels in such flavors as chocolate chip and French toast.

Sandwich bagels have been popularized since the late 1990s by specialty shops such as Bruegger's and Einstein Brothers, and fast food restaurants such as McDonald's.

Breakfast bagels, a softer, sweeter variety usually sold in fruity or sweet flavors (e.g., cherry, strawberry, cheese, blueberry, cinnamon-raisin, chocolate chip, maple syrup, banana and nuts) are common at large supermarket chains. These are usually sold sliced and are intended to be prepared in a toaster.

A flat bagel, known as a 'flagel', can be found in a few locations in and around New York City, Long Island, and Toronto. According to a review attributed to New York's Village Voice food critic Robert Seitsema, the flagel was first created by Brooklyn's 'Tasty Bagels' deli in the early 1990s.

The New York Style Snacks brand has developed the baked snacks referred to as Bagel Crisps and Bagel Chips, which are marketed as a representation of the "authentic taste" of New York City bakery bagels.

Though the original bagel has a fairly well-defined recipe and method of production, there is no legal standard of identity for bagels in the United States. Bakers are free to call any bread torus a bagel, even those that deviate wildly from the original formulation.

Large scale commercial sales

United States supermarket sales

According to the American Institute of Baking (AIB), 2008 supermarket sales (52-week period ending January 27, 2009) of the top eight leading commercial fresh (not frozen) bagel brands in the United States:

totaled to US$430,185,378 based on 142,669,901 package unit sales.

the top eight leading brand names for the above were (by order of sales): Thomas', Sara Lee, (private label brands) Pepperidge Farm, Thomas Mini Squares, Lender's Bagels (Pinnacle Foods), Weight Watchers and The Alternative Bagel (Western Bagel).

Further, AIB-provided statistics for the 52-week period ending May 18, 2008, for refrigerated/frozen supermarket bagel sales for the top 10 brand names totaled US$50,737,860, based on 36,719,977 unit package sales.

The AIB reported US$626.9 million fresh bagel US supermarket sales (excluding Wal-Mart) for the 52 weeks ending 11 April 2012. Fresh/frozen supermarket sales (excluding Wal-Mart) for the 52 weeks ending 13 May 2012 was US$592.7 million. The average price for a bag of fresh bagels was $3.27; for frozen it was $1.23.

Similar breads

Many cultures developed similar breads and preparations. The in Russia, Ukraine and Belarus, and the obwarzanek (in particular obwarzanek krakowski) in Poland. Somewhat similar in appearance to bagels, these breads are usually topped with sesame and poppy seeds. The ingredients in these breads and bagels somewhat differ, as these breads are made with a different dough using butter and sometimes also with milk.

In Turkey, a salty and fattier form is called açma. The ring-shaped simit is sometimes marketed today as a Turkish bagel. Archival sources show that the simit has been produced in Istanbul since 1525. Based on Üsküdar court records (Şer'iyye Sicili) dated 1593, the weight and price of simit was standardized for the first time. Noted 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s.

Jean Brindesi's early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Warwick Goble made an illustration of the simit sellers of Istanbul in 1906. Simit is very similar to the twisted sesame-sprinkled bagels pictured being sold in early 20th century Poland. Simit are also sold on the street in baskets or carts, as bagels were then.

The Uyghurs of Xinjiang, China enjoy girdeh nan (from Persian, meaning round bread), a type of nan, the local bread.

Another bagel-like type of bread is the traditional German Dortmunder Salzkuchen from the 19th century.

Ka'ak al-Quds (better known in English as the Jerusalem bagel) is an oblong ring bread, usually topped with sesame seeds, with its origins in Jerusalem. Unlike the bagel, it is not boiled prior to baking.

Cultural references

"Bagel" is also a Yeshivish term for sleeping 12 hours straight-e.g., "I slept a bagel last night." There are various opinions as to the origins of this term. It may be a reference to the fact that bagel dough has to "rest" for at least 12 hours between mixing and baking or simply to the fact that the hour hand on a clock traces a bagel shape over the course of 12 hours.

In tennis, a " bagel" refers to a player winning a set 6-0; winning a match 6-0, 6-0, 6-0 is called a "triple bagel".

"" or " Bagelach" is a title of a famous Russian and Yiddish song written in Odessa in the 1920s. The Barry Sisters together with the Ziggy Elman Orchestra made it popular in the US in 1939. Today it belongs to the repertoire of klezmer, jazz and pop musicians.

In Quizbowl, a "bagel" refers to failing to correctly answer any part of a multi-part bonus question (i.e. "We bageled that bonus on the Franco-Mongol alliance in the first finals match."). This is because a bagel looks like the number zero, which is the points gained by incorrectly answering all of the questions.

In the United States, February 9 is often celebrated as National Bagel Day, in which people celebrate the rich history of getting together and eating bagels.

The term "bageling" refers to when a Jew uses a Jewish word or phrase in a conversation, or in the vicinity of a stranger who is also clearly Jewish, in order to inform them that they are also Jewish.

The bagel is a major plot device in the 2022 sci-fi film Everything Everywhere All at Once.

References

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Alternative names Bajgiel, beigel, beygl Type Bread Place of origin Poland Region or state Central & Eastern Europe, North America, Israel Associated national cuisine Jewish, Polish, American, Canadian, and Israeli Created by Jewish communities of Poland Serving temperature Room temperature Main ingredients Wheat dough Variations Montreal-style bagel, pizza bagel, bagel toast A bagel ( Yiddish: בײגל, beygl ; Polish: bajgiel; also historically spelled beigel) is a bread product originating in the Jewish communities of Poland.

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Gluten Free Oven Baked White Bread | Recipes | Freee

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We are specialist flour millers and bakers, producing a range of organic flours, ancient grain flour, baking ingredients and biscuits for people who care about the quality and healthfulness of the food they eat and the world we live in.

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Baguettes Ian

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Ingredients

As featured in

Purchase Paul's latest book from
Amazon by clicking below:

Baguettes

Makes 4 or 5
Prep 3 hours
Bake 25 minutes

This light, airy baguette has a wonderful crisp golden crust. To get the right result, you need a relatively wet dough, which is why I recommend using a mixer. Most home ovens can't fit the length of a traditional baguette, so smaller ones are the order of the day.

1. Lightly oil a 2-3 litre square plastic container. (It's important to use a square tub as it helps shape the dough.)

2. Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don't put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.

3. Tip the dough into the prepared tub. Cover with a tea towel and leave until at least doubled in size - about 1 hour.

4. Line 2 baking trays with baking parchment or silicone paper.

5. Coat the work surface with a little olive oil, then carefully tip the dough onto it. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. This helps to create the irregular, airy texture of a really good baguette. The dough will be wet to the touch but still lively.

6. Divide the dough into 4 or 5 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage - the top should be smooth with ha join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don't force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out dough to the length of your oven trays.

Place 2 or 3 baguettes on each baking tray. Put each tray inside a clean plastic bag and leave to prove for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C and put a roasting tray in the bottom to heat up.

When your baguettes are risen and light, dust them lightly with flour. Then slash each one 3 times along its length on the diagonal, using a razor blade or a very sharp knife. Fill the roasting tray with hot water to create steam and put the bread into the oven. Bake for 25 minutes, or until the baguettes are golden brown and have a slight sheen. Cool on a wire rack.

Like this? Paul thinks you'll LOVE this too...

Blue cheese works well in all types of bread and becomes even more special when combined with walnuts in this savoury soda bread.

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As featured in Purchase Paul's latest book from Amazon by clicking below: Baguettes Makes 4 or 5 Prep 3 hours Bake 25 minutes This light, airy baguette has a wonderful crisp golden crust. To get the right result, you need a relatively wet dough, which is why I recommend using a mixer.

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https://www.bakingmad.com/recipe/tiger-bread-by-allinson

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https://www.rockbakehouse.co.uk/blog/different-types-raising-agent/

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Try this simple, traditional white bread recipe that takes under half an hour to bake, from BBC Good Food.

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Naan bread Ian

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Anjum Anand's simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make.

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a proposed explanation made on the basis of limited evidence as a starting point for further investigation.

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The Science Behind Yeast and How It Makes

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what makes the bread rise?

does the raising agent affect the flavour of the bread?

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The History of Bread - The Chemistry of Baking Soda and Yeast

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Crunchy crust, soft, spongy middle -- there's something about fresh-baked bread. Have you ever thought about bread as a technology? Learn about the biochemical reactions that make bread taste so good!