Timeline for Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?
Current License: CC BY-SA 4.0
5 events
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| Aug 21, 2019 at 9:38 | comment | added | CrackerJacked | Thanks for the explanation. So it seems that using dry ice/liquid nitrogen is out of the question, but what if you injected the gases into the dough/batter instead? Would that work? | |
| Aug 21, 2019 at 8:27 | comment | added | Megha | @CrackerJacked - well, the dry ice or liquid nitrogen would either be too hard to get into a dough (or even most batters) or too easy to get out. If it mixes in easily and quickly, the gas will likely separate and escape a loose batter more easily... if the dough or batter has got enough strength to hold in gas bubbles, it'll be too stiff to mix dry ice or liquid nitrogen in evenly before it starts evaporating out, and with uneven mixing, well, its easier for large bubbles to escape than small ones. | |
| Aug 17, 2019 at 18:13 | comment | added | moscafj | If you are talking about a dough that will bake, yes...probably. CO2 will take longer than N2, but I doubt it would be useful as leavening in a baking application. | |
| Aug 17, 2019 at 17:43 | comment | added | CrackerJacked | Ah so if you used dry ice or liquid nitrogen, the gas would escape before it got unfrozen? | |
| Aug 17, 2019 at 17:29 | history | answered | moscafj | CC BY-SA 4.0 |