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Raising Agents (In cooking we can use chemical ingredients to produce…
Raising Agents
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The science bit
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It produces more carbon dioxide gas if it is mixed with an acid food - cream of tartar, buttermilk or sour milk.
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Experiment
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Equipment:
Bicarbonate of soda, baking powder, cream of tartar
3 small bottles or test tubes labelled 1, 2 and 3
3 balloons
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Rubbing in - pastry, scones shortbread
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Whisking - egg whites, whole eggs and sugar, cream
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Batter used for toad in the hole contains a lot of liquid from the milk and eggs and as it cooks, it turns to steam which escapes and pushes up the batter mixture.
The heat then sets the risen structure when the eggs coagulate and the starch in the flour has gelatinised
Steam is a raising agent in breads, some cakes and choux pastry created from milk, water, eggs, melted fat.
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A single-celled fungus that needs food, warmth and liquid to ferment to produce CO2
Bicarbonate of soda is added to strong tasting recipes such as gingerbread to disguise its soapy flavour.
It can be used with an acid eg cream of tartar which works together to produce CO2 and is used in scones.
Then it is not possible to taste the soapy after taste