Functions:- introduces gases into mixtures, makes the baked product a better 'eat', helps to give lightness to baked products.
Air - by sieving, beating, whisking, creaming, rubbing, rolling and folding pastry
Steam - e.g. yorkshire pudding, water in the batter changes to steam at 100C so pushes the batter upwards
Carbon Dioxide - chemical raising agents, baking powder, bicarbonate of soda release CO2 yeast is a single celled fungus which needs food, vwarmth and liquid to ferment to produce…