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Raising agents
Descrição
GCSE Food Tech Mapa Mental sobre Raising agents, criado por Sachi Sahi em 04-01-2017.
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food tech
gcse
Mapa Mental por
Sachi Sahi
, atualizado more than 1 year ago
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Criado por
Sachi Sahi
mais de 7 anos atrás
129
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Resumo de 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.
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