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Aeration in dough&batter
It is a process where air or co2 is absorbed
in dough during mixing process
There are different type of aeration in bakery
process.
Mechanical
Introducing air through mechanical agigation
eg sponge cake .The batter is type of foam
consisting of air bubbles surrounded by
denatured protiens from the eggs
Chemical
We can use certain chemicals which on heating evolves gas like ammonium bicarbonate which
produces carbon dioxide , ammonia gas and steam .also certain chemicals like sodium bicarbonate generates gas from interaction with acids such as
tartaric acid,lemon juice
Biological
Fermentation also generates carbon dioxide and alochol .It could be achieved through adding yeast in dough
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