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
  • 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)




thanks for this. it really did help with my food technology revision.