Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 4: Raising agents
- Created by: erp2002
- Created on: 21-11-17 16:02
Fullscreen
- What a raising agent is:
- A raising agent is something that is added to baked mixtures to introduce gas bubbles that will expand when they are cooked and make the baked mixture rise
- Air:
- Air is a mixture of gases
- It is added to mixtures by sieveing flour; whisking eggs and sugar; beating (creaming) fat and sugar; rolling and folding pastry dough; rubbing fat into flour
- Carbon dioxide:
- This is produced by baking powder (bicarbonate of soda plus cream or tartar)
- …
Comments
Report