Biological And Chemical Raising Agents

Question 1

What are biological raising agents?

Answer 1

Biological raising agents are substances that cause dough to rise through the action of living organisms, such as yeast or bacteria.

Question 2

True or False: Baking powder is a biological raising agent.

Answer 2

False

Question 3

What is the primary function of raising agents in baking?

Answer 3

The primary function of raising agents in baking is to produce gas that helps the dough or batter to rise.

Question 4

Fill in the blank: Yeast is a type of __________ raising agent.

Answer 4

biological

Question 5

What gas is primarily produced by yeast during fermentation?

Answer 5

Carbon dioxide

Question 6

Which of the following is NOT a chemical raising agent? (a) Baking soda (b) Yeast (c) Baking powder

Answer 6

b

Question 7

What is the role of baking soda in baking?

Answer 7

Baking soda acts as a chemical raising agent by reacting with acidic ingredients to produce carbon dioxide.

Question 8

True or False: Chemical raising agents require heat to activate.

Answer 8

True

Question 9

What is the main ingredient in baking powder?

Answer 9

A combination of baking soda, an acid, and a moisture-absorbing agent.

Question 10

Fill in the blank: __________ is a common example of a biological raising agent.

Answer 10

Yeast

Question 11

What type of reaction occurs when baking powder is mixed with liquid?

Answer 11

An acid-base reaction that produces carbon dioxide gas.

Question 12

What is sourdough starter primarily made of?

Answer 12

Flour and water, along with naturally occurring yeast and bacteria.

Question 13

True or False: Chemical raising agents can be used in gluten-free baking.

Answer 13

True

Question 14

What is the difference between single-acting and double-acting baking powder?

Answer 14

Single-acting baking powder releases gas when mixed with liquid, while double-acting baking powder releases gas in two stages: once when mixed and again when heated.

Question 15

Fill in the blank: __________ is a byproduct of fermentation by yeast.

Answer 15

Alcohol

Question 16

What is the ideal temperature for yeast activation?

Answer 16

Between 100°F to 110°F (37°C to 43°C).

Question 17

Multiple Choice: Which of the following is a biological raising agent? (a) Baking powder (b) Baking soda (c) Yeast

Answer 17

c

Question 18

What is the effect of too much baking soda in a recipe?

Answer 18

It can result in a soapy taste and an overly alkaline batter.

Question 19

True or False: Bread rises due to the action of gluten alone.

Answer 19

False

Question 20

What role does acidity play in the effectiveness of baking soda?

Answer 20

Acidity activates baking soda to produce carbon dioxide gas.

Question 21

Fill in the blank: __________ agents are often used in cakes and cookies to create a light texture.

Answer 21

Chemical

Question 22

What is the function of cream of tartar in baking?

Answer 22

It acts as an acid to stabilize whipped egg whites and to activate baking soda.

Question 23

Multiple Choice: Which raising agent is most commonly used in quick breads? (a) Yeast (b) Baking powder (c) Sourdough starter

Answer 23

b

Question 24

What is the term for the fermentation process that occurs in bread making?

Answer 24

Proofing or rising.

Question 25

True or False: Chemical raising agents can produce a more uniform rise compared to biological agents.

Answer 25

True