Raising Agents

  • Created by: Amber
  • Created on: 10-04-18 17:43
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  • Raising Agents
    • A substance used in doughs and batters that causes a foaming action (gas bubbles) that lightens and softens the mixture, making it rise.
    • Mechanical
      • Air
        • Put into the mixture in many ways
          • Folding and Rolling - traps air in layers which expand when baked
          • Rubbing in fat - traps some air
          • Creaming fat and sugar together - air is trapped and held in place by egg which sets around the bubbles when the mixture is baked
          • Sieving flour - air trapped between flour particles
          • Whisking whole eggs or egg whites with sugar - traps a lot of air in the egg protein
        • Used for cakes, biscuits, pastries, mousses, souffles, sponge puddings, sponge flans, swiss rolls etc.
        • It is a mixture of different gases
      • Steam
        • Used for mixtures that contain a lot of water like batters, choux pastry and puff pastry
        • Water Vapour
        • The oven must be really hot and the door cannot be opened otherwise the mixture will collapse whilst baking
    • Chemical
      • Bicarbonate of Soda
        • If an acidic liquid  such as lemon juice is added to the mixture a soapy flavor will not occur
        • Can only be used if there is strong flavours in the mixture as it leaves a soapy flavour
        • Produces Carbon Dioxide gas when there is moisture and heat, expanding the mixture
      • Baking Powder
        • Mixture of 2 chemicals, an acid and al alkali which react when there is heat and moisture
          • e.g. bicarbinate of soda + cream of tartar = carbon dioxide gas bubbles
        • Used for making scones, cakes, sponge puddings and some biscuits
        • Once a mixture with baking powder has been made, it needs to be baked quickly as it reacts quite fast.
        • Baking powder is added to plain flour which makes selfraising flour.
        • Bicarbonate of soda is mixed with an acid (cream of tartar) to make baking powder
    • Biological




Wow! that is gd! a lot of key info but not too much.



it was very helpful

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