raising gaents

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  • Raising agents.
    • Different types
      • Baking powder
        • it is a mixture of bread soda and acid, when moistened by eggs or milk carbon dioxide is produced and, when heated, it expands and rises.
      • Bicarbonate of soda
        • is used when there is already an acid ingredient in the recipe.
      • Yeasts
        • it is a micro organism that produces carbon dioxide in the dough and, when heated, causes the dough to expand and rise.
      • Eggs
      • Flour
      • Air
        • it expands when heated and it makes food lighter.
      • Bread soda
        • when mixed with buttermilk and a liquid it makes carbon dioxide which then expands and causes the product to rise when heated.
    • What are they?
      • Any substance added to a food product that makes it rise when cooked/baked.
    • Why do you use them?
      • To make things rise
    • Mechanical actions as raising agents
      • creaming
        • fat and sugar are creamed together until the sugar crystals melt and you are left with the consistency of whipped cream.
      • kneading
        • the action of kneading the dough, either by hand or machine, develops the gluten strands which form into a lattice structure.
      • beating
        • usually used as a heating method, flour is added and the 'batter' is beaten until combined.
      • whisking
        • all of these incorporate tiny air bubbles which expand when heat is added. The addition of flour gives structure for the air bubbles to work against.
          • beating
            • usually used as a heating method, flour is added and the 'batter' is beaten until combined.
          • creaming
            • fat and sugar are creamed together until the sugar crystals melt and you are left with the consistency of whipped cream.
          • kneading
            • the action of kneading the dough, either by hand or machine, develops the gluten strands which form into a lattice structure.
        • meringues are made by whisking egg whites until they are six to eight time bigger in volume, these means you achieve a high volume when baking things such as cakes.

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