Types of raising agents
Methods of aeration or raising agents
Chemical (Baking powder)
Given the right conditions of warmth, liquid and food, yeast will feed on sugar and produce carbon dioxide as a by-product. This gas gets trapped in bubble-like structures made by the gluten in flour and so aerates the product. When cooked, the gluten structure sets and gives a light product.
A chemical reaction between an alkali and an acid in the presents of moisture and heat, produces carbon dioxide which as with yeast, gets trapped in gluten bubbles. In the case of baking powder, the acid is Cream of Tartar and the alkali Bicarbonate of Soda. The heat of the oven increases the reaction, producing light and digestible products.
WHISKING AND BEATING
Air is incorporated into fat and sugar, or sugar and eggs, by way of whisking or beating, either by hand or machine (hence the mechanical). Raising takes place when air and the moisture content incorporate in the mixture and expand when heated in the oven.
Is produced by folding and rolling the dough with fat to produce alternate layers. While cooking, water in the dough turns to steam which is trapped between the layers and lifts and aerates the paste. The fat gets hot during cooking and fries the dough in between, causing it to set, resulting in a light flaky product.
Such as yeast in a lamination, as in Danish Pastry, or mechanical and chemical, as in Victoria Sponge
Learn more with our extensive knowledge base
Brush up your knowledge on allergens, kosher food and even UK food Laws with our knowledge base
Knowledge Base Eggs Eggs are laid by female animals of many different species. Bird and reptile eggs consist of an eggshell, (egg white), (egg yolk), contained within various membranes. Chickens and other egg-laying creatures are kept widely throughout the world...
Knowledge Base Chocolate The Discovery and History of Cocoa The cocoa plant originates in South America, specifically in Venezuela, Ecuador and Mexico as well as the Caribbean. Cocoa trees form part of the lower canopy, protected by the upper canopy and giving...
Knowledge Base Puff Pastry Puff Pastry Fat or Margarine:This is a product made especially for puff pastry from oils and fats having a high melting point. It enables puff pastry to be made under warm conditions, that is, in summer, and will enable the pastry to...