Quick bread leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called "soda bread".) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless,
Flour extraction issue, with increased loaf volume accomplished by simply removing just the larger flour particles. Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher extraction flour also retains the sensory flavors and nutrition associated with the smaller bran and germ elements that are also extracted along with the endosperm. “White flour”, extracted from whole grains by Roller mills that eliminates the rancidity prone bran and germ elements of the wheat kernel was introduced in the late 19th century. By first hydrating the outer wheat kernel