Corvallis Science Pub focuses on the surprising science and history of leavening agents
CORVALLIS, Ore. – Cakes, breads, biscuits and other baked goods rise to the occasion as they heat up in the oven, and the agents responsible for this feat have a surprising story.
At the Corvallis Science Pub on Monday, April 10, Sue Queisser will discuss the history of leavening agents and offer troubleshooting tips that can help bakers achieve the results they are looking for. The Science Pub is free and open to the public. It begins at 6 p.m. at the Old World Deli, 341 S.W. Second St. in Corvallis.
Queisser manages the Center for Sensory and Consumer Behavior Research at Oregon State University and owns Melarova Baking in Corvallis. She worked as an engineer before earning a food science degree at OSU and applying her skills at several Willamette Valley food companies.
“Some of the earliest leavening agents were derived from antlers, ashes or even urine,” said Queisser. “I’ll talk about why a cake might collapse even if you follow the recipe and how yeast works with flour and water to produce that glorious thing we call bread.”
About Oregon State University: OSU is one of only two universities designated a land-, sea-, space- and sun-grant institution. OSU is also Oregon’s only university to hold both the Carnegie Foundation’s top designation for research institutions and its prestigious Community Engagement classification. Its nearly 26,000 students come from all 50 states and more than 90 nations.