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Raising Agents © PDST Home Economics
What is a Raising Agent? A raising agent is something that makesbread and other foods rise.
THINK ABBY!!!! There are 4 different raising agents; Air Bread SodaBaking Powder Yeast THINK ABBY!!!!
1. Air In all baked foods, it is important to get lots of air into the mixture Air expands when heated and makes the food light
Air is introduced into a mixture by;1. Sieving the flour 2. Rubbing fat into flour, high over the bowl 3. Creaming/beating fat and sugar 4. Whisking eggs and sugar
Chemical Raising AgentsBread Soda Baking Powder Equation to show how Chemical Raising Agents Work!!!! Alkali + Acid = Carbon Dioxide
HOW CARBON DIOXIDE WORKS???HEAT
2. Bread Soda Bread soda is alkali When mixed with buttermilk (acid) and a liquid it makes CARBON DIOXIDE The CARBON DIOXIDE expands and rises when heated, raising the dough
3. Baking Powder Baking powder is a mixture of bread soda and an acid When moistened by eggs or milk CARBON DIOXIDE is produced The CARBON DIOXIDE expands and rises when heated, raising the dough
4. Yeast Yeast is a micro organism It produces CARBON DIOXIDE in the dough The CARBON DIOXIDE expands and rises when heated, raising the dough Used in commercial breads
What happens when queen cakes are placed in oven???Result?? When making queen cakes what raising agents are used???? What happens when queen cakes are placed in oven???
Quick Breads By Kelsey Consiglio P. 2.
Eggs Eggs are important! They are responsible for holding the cake together so that is doesnt fall apart.
COMPILED BY: CHEF SHILPA VANIRE. Cake mixing methods Cake mixing methods By- Mrs. Shilpa Vanire Mrs. Shilpa Vanire(Bakery)
Leavening Agents Chapter 21.
Raising Agents Raising Agents are gases which are introduced into a food mixture : During the mixing process In a substance which is added to the mixture.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
Quick Breads Foods 1.
Warm Up Why do bread, cakes and baked goods rise?.
Quick Breads Chapter 28.
The Science of Baking….
Cakes making methods Starter: What are the ingredients that make up most cakes? Tip you should remember this from year 8 if not look around the room to.
Home Baking © PDST Home Economics. Better flavour Attractive appearance Cheaper No preservatives You can control ingredients Advantages of Home.
Chemical leavening agents and Quick breads. History of Quick Breads Quick breads originated in the mid nineteenth century. The “quick” refers to no waiting.
Lab Activity 5 Baking Soda VS. Baking Powder IUG, Fall 2012 Dr Tarek Zaida.
YEAST BREADS. LEAVENING AGENTS Makes a baked product rise. 1. Air - Air is created by sifting, creaming together sugar & fat, whipping. 2. Steam 3. Baking.
Ingredients for Baking What is the function of the basic ingredients used in baking? What would happen if an ingredient was omitted?
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