Raising Agents
- Created by: Amber
- Created on: 10-04-18 17:43
View mindmap
- 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
- Put into the
mixture in
many ways
- 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
- Air
- 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
- Mixture of 2
chemicals, an
acid and al
alkali which
react when
there is heat
and moisture
- Bicarbonate of Soda
- Biological
Comments
Report
Report