Food technology - Raising agents 0.0 / 5 ? Design & Technology: Food TechnologyThe science of food 1GCSEWJEC Created by: alexbovingtonCreated on: 31-03-19 12:17 What are raising agents? The rising of cakes and breads that contain baking powder, bicarbonate of soda or yeast 1 of 14 What are raising agents classified as? Chemical and Biological 2 of 14 Three functions of raising agents in food preparation Air, Steam and Foams 3 of 14 What is the raising agent in a flan sponge? Self-raising flour 4 of 14 How is the raising agent incorporated into the sponge? The flour is sieved and folded into the mixture with a metal spoon (aerating) 5 of 14 What raising agent is used in scones? Self-raising flour 6 of 14 What gas would the raising agent produce? Carbon dioxide 7 of 14 How does the raising agent work during baking? The flour is sieved and combined with the other ingredients (aerating) 8 of 14 Four conditions needed for yeast fermentation Warm temperature, Moisture, Food and Time 9 of 14 Why is water an effective raising agent? Water vapour helps products to have a light, open texture 10 of 14 What is the gas produced by chemical raising agents? Carbon dioxide 11 of 14 What helps choux pastry rise and puff? Air and Steam 12 of 14 How do these ingredients work during baking? Air expands when heated and air pockets swell and volume increases. Steam produces light, open and uneven textures and adds volume during cooking 13 of 14 Why is it important to fully cook small choux buns? To make sure they don't collapse when taken out of the oven 14 of 14
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