3.1.9 Raising Agents

• What is the primary role of raising agents in food preparation?

  Introduce gas into mixtures
• Single-acting baking powder releases carbon dioxide
• Yeast produces carbon dioxide through fermentation.
• What type of food uses steam as a raising agent?

  Yorkshire pudding
• Baking powder and bicarbonate of soda are classified as chemical raising agents.
• Match the type of raising agent with its chemical reaction:

  Chemical ↔️ Reacts with acids to release CO2

  Biological ↔️ Fermentation of sugars

  Physical ↔️ Steam from water expansion
• Steps in the chemical reaction of baking powder:

  1️⃣ Baking powder mixes with liquid

  2️⃣ Acid reacts with sodium bicarbonate

  3️⃣ Carbon dioxide is released
• What acid is commonly used in baking with bicarbonate of soda?

  Vinegar
• Yeast requires a specific temperature range to activate its fermentation process.
• Match the factor affecting raising agents with its influence:

  Temperature ↔️ Activates optimal reactions

  Moisture ↔️ Essential for chemical reactions

  Mixing ↔️ Incorporates air evenly
• What type of raising agent is used in bread making?

  Yeast
• What are the three main types of raising agents?

  Chemical, biological, physical
• Baking powder reacts with acids to release carbon dioxide
• Raising agents rely on chemical reactions to produce carbon dioxide.
• Steps in the reaction of baking powder

  1️⃣ Acid reacts with sodium bicarbonate

  2️⃣ Carbon dioxide is released

  3️⃣ Water and salt are formed
• What is needed for bicarbonate of soda to release carbon dioxide?

  Acidic ingredient
• Yeast ferments sugars at a temperature range of 25-32°C to produce carbon dioxide
• Moisture is essential for baking powder to react and produce carbon dioxide.
• How does high fat content affect gluten development in baked goods?

  Inhibits it
• Optimal temperature for yeast fermentation determines the speed of gas release
• Match the factor with its effect on raising agents:

  Temperature ↔️ Determines reaction speed

  Moisture ↔️ Facilitates gas production

  Fat Content ↔️ Inhibits gluten development

  Acidity ↔️ Modulates reaction rate
• Biological raising agents use fermentation to produce carbon dioxide.
• What are the two main examples of chemical raising agents?

  Baking powder, bicarbonate of soda
• Yeast produces carbon dioxide through the fermentation of sugars
• Match the raising agent with its method of action:

  Chemical ↔️ Reacts with acids or heat

  Biological ↔️ Fermentation produces $CO_{2}$

  Physical ↔️ Incorporates air or steam
• How does baking powder affect the texture of cakes?

  Light, tender crumb
• Yeast gives bread a chewy and airy texture
• Steam in Yorkshire pudding creates a crispy exterior and soft interior.
• Steps to using yeast in bread making

  1️⃣ Activate yeast with warm water

  2️⃣ Mix yeast with flour, salt, and other ingredients

  3️⃣ Knead the dough

  4️⃣ Allow dough to rise

  5️⃣ Bake until golden brown