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aerating agents

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Eggs as aerating agents

Eggs, and especially their whites, have a peculiar glairy consistence. In virtue of this, if eggs be present in a mixture, any air incorporated with it prior to baking, is retained much more tenaciously. Consequently, when the goods are placed in the oven such air, expanding with increase of temperature, increases the volume of the articles by its more perfect retention, as a result of the peculiar viscous and binding nature of the egg-albumen. Another valuable property of eggs, so far as this effect is concerned, is that of setting or coagulation. Just as in being boiled, the egg-matters become solid during the act of baking; as the temperature of coagulation is reached they begin to set, and thus fix the dough, so to speak, in its expanded state. The lightening function of eggs is therefore summed up in the statement that they do not of themselves evolve or cause the evolution of gas, but assist in its retention when developed by the expansion of air, or obtained from any other gaseous source.

Sour Milk as aerating agents

Mixed with bicarbonate of soda sour milk forms a useful aerating agent and in consequence is employed in the manufacturing of scones and similar goods. The lactic acid of the milk reacts on the soda, forming sodium lactate, and evolving carbon dioxide gas. Owing to the varying amounts of acid in the milk there is no certainty as to the proportion of soda required, but if a small amount of baking powder be added the result will be more certain.

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