Chemical Leaveners
Chemical leaveners are chemical mixtures or compounds that release gases (usually carbon dioxide) when they react with moisture and heat; they are almost always based on a combination of acid (usually a low molecular weight organic acid) and an alkali; these leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.
Chemical leavening was first publicized by Amelia Simmons in her American Cookery, published in 1796, wherein she mentions the use of pearl ash as a leavening agent.
Since chemical expertise is required to create a functional chemical leaven without leaving behind off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as baking powders.
Read more about this topic: Leavening Agent
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