Flashcards: Chemical Raising Agents

Mechanical, biological, chemical

Created from a chemical reaction, mainly used in bread

Traps air as the mixture falls, mainly used in scones

Used in swiss roll, as whisk spins it traps air

Causes yellow discolouration and an unpleasant aftertaste, mainly used in gingerbread due to its string flavour that is able to mask the aftertaste

Fat traps air against sugar, used in cakes

Bubbles of this expand and raise the mixture

Traps air as mixture is turned over, used in mousse

Gas added to mixtures to improve the texture, when heated it expands and raises the mixture

Used in scones, has no aftertaste. Bicarb mixed with other things

Chemical raisig agent not widely used, virtually tasteless residue

Liquid vapourises to increase in volume, mainly used in choux pastry

Moisture, warmth, sugar

Mainly used in bread, overheating will kill it. Ferments carbohydrate into alcohol and releases co2