null
US
Iniciar Sesión
Regístrate Gratis
Registro
Hemos detectado que no tienes habilitado Javascript en tu navegador. La naturaleza dinámica de nuestro sitio requiere que Javascript esté habilitado para un funcionamiento adecuado. Por favor lee nuestros
términos y condiciones
para más información.
Siguiente
Copiar y Editar
¡Debes iniciar sesión para completar esta acción!
Regístrate gratis
7317493
Raising agents
Descripción
GCSE Food Tech Mapa Mental sobre Raising agents, creado por Sachi Sahi el 04/01/2017.
Sin etiquetas
food tech
gcse
Mapa Mental por
Sachi Sahi
, actualizado hace más de 1 año
Más
Menos
Creado por
Sachi Sahi
hace más de 7 años
129
1
0
Resumen del Recurso
Raising agents
Mechanical
seiving
Flour is sieved before being added to mixtures to trap air and get rid of lumps
sieving is important in fatless sponges.
whisking
meringues are whisked together to make the light airy texture.
steam
Steam can also act as a raising agent in puff pastry.
Used as a raising agent in batters like Yorkshire pudding.
it's made when water is heated at a high temperature and adds moisture
The oven is usually very hot.
Creaming
Used to make cake
When a fat and sugar are mixed together they trap lots of little air bubbles.
Each bubble is surrounded by a thin layer of fat.
Rolling and folding
Mainly used in puff pastry.
works because it traps air bubbles which expand during baking.
Creates thin crisp layers.
Chemical
Baking powder
Baking powder is a mixture of bicarb and an acid so there is no soapy flavour
self-raising flour
Self-raising flour already has baking powder mixed into it.
bicarbonate of soda
Bicarbonate soda is an alkali
It produces washing soda which gives off a soapy flavour.
Bicarbonate of soda is only used by itself with strong tasting mixtures.
Gingerbread
An acid like cram of tartar is used to neutralise the washing powder.
sodium hydrogen carbonate ----> sodium carbonate +carbon dioxide + water
2NaHCO3 ----> CO2 + H2O + Na2CO3
All three chemical raising agents work by releasing carbon dioxide.
Used in cakes, scones, and biscuits
Biological
Yeast
Yeast is a micro-organism fungus
The gas comes from the yeast respiring.
carbon dioxide
At first the yeast respires aerobically, and then anaerobically
anarobic respiration also releases ethanol which evaporates during baking.
It's mainly used in breads
yeast needs time, moisture, warmth,, and food.
It's called fermentation
The yeast multiplies by a process called budding.
Yeast is destroyed by boiling water and salt.
it's optimum temperature is around 37 C
Raising Agents
Raising agents create a light, open texture
They create gas bubbles, which expand in the oven.
Raising agents make things rise and expand.
In the oven the protein coagulates and then sets the mixture allowing the gas to escape
If you take it out too early the protein may not have time to set and the food may collapse.
Mostrar resumen completo
Ocultar resumen completo
¿Quieres crear tus propios
Mapas Mentales
gratis
con GoConqr?
Más información
.
Similar
QUIZ ON CATERING
harry coleman
QUIZ ON CATERING
Jacqueline Martin
FOOD TECH year 10 exam
jamesing69
Food technology revision
Emily Ramsey
Food Technology- June 2011 Markscheme points
evie.daines
Faults in Cake Making
Lexie-Heartsit
Pastry
Holly Bamford
Food Safety 1
zarahsharif102
Carbohydrates-Sugar
Hannah Fowkes
Asian Cuisine Design Ideas
Hannah Fowkes
What Are The Major Factors Influencing Teen Food Choices?
shaniyaharon
Explorar la Librería