Sample interview questions: Can you explain your knowledge of different types of leavening agents used in pastries?
Sample answer:
Types of Leavening Agents Used in Pastries
Chemical
- Baking soda (sodium bicarbonate): Requires an acidic ingredient (e.g., buttermilk, yogurt, lemon juice) to react and produce carbon dioxide gas.
- Baking powder: Self-contained combination of baking soda, an acid, and a starch (e.g., cornstarch).
- Ammonium carbonate: Produces ammonia gas, which contributes to a distinctive flaky pastry.
Biological
- Yeast: A living organism that consumes sugar and releases carbon dioxide gas as a byproduct.
- Sourdough starter: A natural ferment composed of wild yeast and bacteria that produces gas and a tangy flavor.
Mechanical
- Air: Trapped during mixing and whipping techniques, creates a lighter and fluffier texture.
- Steam: Moisture from the dough evaporates and expands, causing the pastry to ris… Read full answer