Raising agents Flashcards
why are raising agents used
 help with texture
raising agents is added to an uncooked mixture to introduced lots of gas bubbles which will expand when the mixture is baked in the oven
what are the raising agents
 Air
Carbon dioxide
Steam
definition of air the raising agent
Air Is a mixture of gases trapped in a mixture as it is creamed rubbed in beaten whisked folded or sieved



how is AIR trapped in the creaming method
when the fat and sugars are beaten together lots of little air bubbles are trapped in the mixture
each bubble is surrounded by a thin layer of fat
The mixture changes colour during creaming as the air trapped creates a foam
egg is added to the mixture to coagulate and form a wall round the air bubbles so they can expand and raid the mixture without breaking and allowing the air to escape
definition of carbon dioxide the raising agent
it is produced by bicarbonate of soda and yeast
what not to do with bicarbonate of soda
don’t add bicarbonate of soda and heat together as it creates a soapy taste
but if you add bicarbonate of soda plus an acid of some sort and heat then it will become a neutral taste
definition of steam the raising agent
steam is used as a raising agent in batters as it helps mixtures rice such as bread and cakes
A method of steam
when water is a liquid the molecules join together with hydrogen bonds and when the water is heated The hydrogen bonds break and go into the air as steam
this happens because the hydrogen bonds break and the water molecules move away from each other very fast and form steam
if there is a liquid present in the mixture during baking then the steam will be produced as the heat rises but it is a sewer reaction than a gas expansion
steam is therefore only suitable as a raising agent of mixtures that contain a lot of water like puff pastry
about yeast to raising agent for carbon dioxide
it is a single celled fungi and when given the right conditions of warmth moisture food and time are used to use the sugar starch for energy and produce carbon dioxide gas and alcohol
this whole process is called fermentation
what is fermentation
the chemical breakdown of a substance by yeasts
what is budding
It is when the bread is made and the dough is left to rise and are you cells start to multiply
