Raising Agents and Uses of Microorganisms

Created by: kaylzberryyy
Created on: 21-04-22 23:20

bicarbonate of soda breaks down to produce ? ? bubbles that expand to make the mixture rise
needs to be used with strong ? to get rid of soapy taste
when baking powder is ?, it gets rid of taste

bicarbonate of soda breaks down to produce carbon dioxide bubbles that expand to make mixture rise
needs to be used with strong flavour to get rid of soapy taste
when baking powder is heated, it gets rid of taste

1 of 7

yeast is a chemical/biological raising agent used in dough
causes ?, releasing alcohol and co2
doughs with yeast are ?

yeast is a biological raising agent used in dough
causes fermentation, releasing alcohol and co2
doughs with yeast are proved

2 of 7

proving of yeast doughs are important because co2 is released and ? in the dough, causing it to rise
? stops during baking when yeast is killed
when baking, ? expands and bread rises even more

proving is important because co2 is released and trapped in the dough, causing it to rise
fermentation stops when yeast is killed
when baking, co2 expands and bread rises

3 of 7

yeasts makes drinks ? and breads ?
during fermentation, ? converts sugar into ? and ethanol
yeast in dough starts to grow in ideal ?
yeast ferments sugar to ? causing bread to rise

yeasts make drinks alcoholic and breads rise
during fermentation, yeast converts sugar into co2 and ethanol
yeast in dough starts to grow in ideal conditions
yeast ferments sugar to co2 causing bread to rise

4 of 7

? can be added to cheese
to give a ? texture and a ? taste

moulds can be added to cheese
to give a creamy texture and a tangy taste

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bacteria added to ? milk to make yoghurt
ferments milk and produces ? acid
acts on proteins and thicken to give a ? taste
? give health benefits

bacteria added to pasteurised milk to make yoghurt
ferments milk and produces lactic acid
acts on proteins and thicken to give tangy taste
probiotics give health benefits

6 of 7

? acid producing bacteria make fermented meats
bacteria ferments sugar and produce ? acid
lowers ? of meat, proteins denature and ? forcing ? out of the meat making it harder for bacteria to grow, making meat ?

lactic acid producing bacteria makes fermented meats
bacteria ferments sugar and produces lactic acid
lowers pH of meat, proteins denature and coagulate forcing water out of the meat making it harder for bacteria to grow, making meat safer

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Other cards in this set

Card 2

Front

yeast is a chemical/biological raising agent used in dough
causes ?, releasing alcohol and co2
doughs with yeast are ?

Back

yeast is a biological raising agent used in dough
causes fermentation, releasing alcohol and co2
doughs with yeast are proved

Card 3

Front

proving of yeast doughs are important because co2 is released and ? in the dough, causing it to rise
? stops during baking when yeast is killed
when baking, ? expands and bread rises even more

Back

Card 4

Front

yeasts makes drinks ? and breads ?
during fermentation, ? converts sugar into ? and ethanol
yeast in dough starts to grow in ideal ?
yeast ferments sugar to ? causing bread to rise

Back

Card 5

Front

? can be added to cheese
to give a ? texture and a ? taste

Back

View more cards

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Raising Agents and Uses of Microorganisms