Raising Agents
Research
Other considerations
Possible investigations/experiments
What is a raising agents?
An ingredient or process that introduces a gas into a mixture so that it rises when cooked.
How do they work? (methods)
The action of moisture, heat or acidity triggers a reaction with the raising agent with the raising agent to produce the gas bubbles
Why are raising agents used?
To create a desired texture, a raising agent is added to the uncooked mixture to introduce lots of gas bubbles, which will expand when the mixture is baked in the oven.
As a cake mixture, batter, or dough cooks, the gas bubbles given off by the raising agent make it rise by expanding and pushing it up and out.
The gas bubbles then become set in it and provide the soft, sponge like texture.
The proportion of the different Raising agents used
The different effects of different methods
Chemical
Mechanical
Biological
Use of baking powder or bicarbonate of soda to produce CO2 bubbles
By whisking, beating, sieving, creaming, rubbing in, folding to trap air in
Using yeast to produce CO2 gas
Most succesful flour for bread
To use self raising flour as this has a much higher gluten content than plain flower for example
Most effective piece of equipment to incorporate air into a mixture
For example create 2 different cake batter and adapt each one with different times for whisking as well as only sieving one of the flours in one cake mixture and see which one raises the best
Test the conditions of yeast
Different amounts of sugar and different temperatures for different amounts of time
Put in test tube and put a balloon on top to see which one catches the most CO2 gas
What are the 4 conditions needed?
Warmth 28 degrees
Food (glucose-sugar)
Time
PH or oxygen
Moisture (lukewarm water)
Products and foods that contain or use raising agents?
Self raising flour ( product - Bicarbonate of soda is added during manufaction)
Swiss roll ( food - aeration in the mixture)
Batters (food - adding of eggs to creamed mixtures)
Pastry ( food air is trapped in the flour particles when rubbing in)
Mousse (food - aeration of the mousse)
Bread ( food - contains yeast)
Cake ( food - can contain self raising, bicarbonate of soda or baking powder which is risen using mechanical raising agents eg whisk, food processor)
Profiteroles/choux pastry ( food - steam used to rise - the water vapor evaporates which raises the pastry)