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Raising Agents (Function of fat (Traps air bubbles during mixing which…
Raising Agents
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Steam
As the mixture is heated steam is formed from the liquid, which causes the mixture to rise. A protein in the mixture (gluten in flour or egg) will then set the mixture in its risen state
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Steam is produced from the liquid in a mixture and is used as a raising agent in some recipes eg. batters, muffins and choux pastry
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in baking
Cakes crack on the top when the oven temperature is too high, too much mixture was used for the tin size and it is cooked to near to the top of the oven.
Cakes have a heavy texture when not enough chemical raising agent/air was added, the mixture curdled, the mixture is too wet and the oven temperature is too low.
Cakes sink in the middle when there is too much raising agent, too much sugar, not enough cooking time and the door is opened/closed during the bake.
Common faults
Cakes have an open and coarse texture when too much chemical agent has been used and the flour has not been thoroughly mixed in.
Cake rise unevenly when the oven shelf is not level and the cake was placed too near to the heat source, causing it to rise more quickly on one side.
Cakes have a hard sugary crust when too much sugar was used, a coarse sugar was used and didn't have time to dissolve and the mixture was not creamed enough.
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Eggs
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When eggs and sugar are whisked together they trap air, this is a colloidal structure as two ingredients are mixed together
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The technical term colloidal structure means what is formed when at least two ingredients are mixed together
Mixtures often have more than one ingredient which enables a gas or air to be introduced so that a product rises
When producing baked products, it is important that ingredients are weighed accurately so the ingredients will work correctly together