2019-10-30T15:53:59+03:00[Europe/Moscow] en true 3 types of raising agents, Carbon dioxide, Rubbing in, Whisking, Bicarbonate of soda, Creaming, Air, Folding, Raising agent, Baking powder, Cream of tartar, Steam, 3 factors for biological raising agent, Yeast flashcards
Chemical Raising Agents

Chemical Raising Agents

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  • 3 types of raising agents
    Mechanical, biological, chemical
  • Carbon dioxide
    Created from a chemical reaction, mainly used in bread
  • Rubbing in
    Traps air as the mixture falls, mainly used in scones
  • Whisking
    Used in swiss roll, as whisk spins it traps air
  • Bicarbonate of soda
    Causes yellow discolouration and an unpleasant aftertaste, mainly used in gingerbread due to its string flavour that is able to mask the aftertaste
  • Creaming
    Fat traps air against sugar, used in cakes
  • Air
    Bubbles of this expand and raise the mixture
  • Folding
    Traps air as mixture is turned over, used in mousse
  • Raising agent
    Gas added to mixtures to improve the texture, when heated it expands and raises the mixture
  • Baking powder
    Used in scones, has no aftertaste. Bicarb mixed with other things
  • Cream of tartar
    Chemical raisig agent not widely used, virtually tasteless residue
  • Steam
    Liquid vapourises to increase in volume, mainly used in choux pastry
  • 3 factors for biological raising agent
    Moisture, warmth, sugar
  • Yeast
    Mainly used in bread, overheating will kill it. Ferments carbohydrate into alcohol and releases co2