Raising Agents

Question 1

Name the chemical raising agents

Answer 1

Baking powder
Bicarbonate of soda
(Introduce co2 into mixture)

Question 2

Types of mechanical raising agents

Answer 2

Whisking- eggs trap air - Swiss roll
Beating - liquids trap air - cakes
Folding - pastry traps air - puff pastry
Sieving - fine particles trap air - scones
Creaming - fat and sugar trap air - icing
Rubbing in - fat and flour trap air - scones
Steam - when cooking water at a high temperature - choux pastry

Question 3

Yeast

Answer 3

Biological raising agent
Produces co2 through fermentation
Requires : warmth, food (sugar), time and moisture
Fast acting
Fresh
Dried

Question 4

Baking powder

Answer 4

Made of baking soda, acid salt, neutral starch
Neutralisation reaction produces co2 during baking

Question 5

Bicarbonate of soda

Answer 5

Needs an acid to react with
3/4 times better than baking powder
Soapy aftertaste

Question 6

Cream of tartar

Answer 6

Byproduct of wine fermentation - tartaric acid
Stabilises whipped egg whites