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Raising Agents - Coggle Diagram
Raising Agents
FERMENTATION
the breakdown of carbohydrate (starch and sugar) by microorganisms (yeast and bacteria) to produce CO2, alcohol and energy.
for this to occur in bread-making, yeast requires food (provided by the carbohydrate in flour or sugar), warmth and moisture.
it occurs in stages and works on the action of a series of enzymes, these enzymes are present in flour and yeast.
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during proving, yeast cells feed on sugar to produce carbon dioxide, alcohol and energy. the CO2 bubbles expand and cause the dough to rise (it can double in size)
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CHEMICAL RAISING AGENTS
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when bicarbonate of soda (alkali) is moistened with an acidic liquid eg: buttermilk, it produces CO2
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baking powder contains bicarbonate of soda (alkali), cream of tartar (acid) and flour (absorbs moisture and prevents a premature reaction between the alkali and the acid before use)
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FRESH
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blend with warm water and sugar, and allow stand for 10-15mins
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FAST-ACTION DRIED
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cool, dry place for 1 year
CLASSIFICATION
chemical raising agents - bread soda, baking powder
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CHORLEYWOOD PROCESSING
process of bread-making involving the addition of vitamin C which speeds up fermentation, reducing proving time, and it strengthens gluten present in flour
cause baked products to rise, giving a light, spongy and soft texture