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Baris 11: <!---- Sungguhpun tidak diketahui ramai, penapaian kadang-kala digunakan, bagi memberikan profil rasa mengejut berbanding penapaian yis; contoh yang paling terkenal adalah roti penaik garam, yang menggunakan kultur bakteria ''[[Clostridium perfringens]]''. While not as widely known, bacterial fermentation is sometimes used, occasionally providing a drastically changed flavor profile from a yeast fermentation; a well-known example is [[salt rising bread]], which uses a culture of the ''[[Clostridium perfringens]]'' bacterium. Sesetengah contoh penaik biologi biasa adalah: ~~Some typical biological leaveners are:~~ * [[bir]] (tidak dipasteur-yis hidup) * [[beer]] (unpasteurised—live yeast) * [[~~buttermilk~~susu mentega]] * [[~~ginger~~bir ~~beer~~halia]] * [[kefir]] * [[~~sourdough\|sourdough~~adunan ~~starter~~masam]] * [[~~yeast#Baking\|yeast~~yis]] * [[yogurt]] Baris 45: == Mechanical leavening == [[creaming (food)\|Creaming]] is the process of beating sugar crystals and solid fat (typically [[~~butter~~mentega]]) together in a [[Mixer (cooking)\|mixer]]. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener. This is often used in [[cookies]]. Using a [[whisk]] on certain liquids, notably [[cream]] or [[egg white]]s, can also create foams through mechanical action. This is the method employed in the making of [[sponge cake]]s, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.

Agen penaik: Perbezaan antara semakan