raising gaents
- Created by: Elz.thomas
- Created on: 26-04-19 10:03
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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.
- Baking powder
- 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.
- beating
- 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.
- 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.
- creaming
- Different types
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