Raising Agents
- Created by: me2811
- Created on: 17-04-18 13:46
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- Raising Agents
- Why are raising agents used?
- consumers expect baked products to have a light, open, soft and 'spongy' texture
- to create the desired texture, a raising agent is added to the uncooked mixture to introduce lots of gas bubbles, which will expand when the mixture is baked in the oven
- What is a raising agent?
- the gas bubbles in raising agents are air, CO2 and steam
- How do raising agents work?
- the action of moisture, heat or acidity triggers a reaction with the raising agent to produce to produce the gas bubbles
- As a cake mixture, batter or dough cooks, the gas bubbles given off by the raising agent make it rise by expanding and pushing it upwards and outwards
- the gas bubbles then become set in it and provide the soft, sponge-like texture
- Why are raising agents used?
- Biological
- by using yeast to produce CO2 gas
- by using baking powder or bicarbonate of soda to produce CO2 gas
- Chemical
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