raising agents.

raising agents.

1. mechanical

   • folding
     • folding the dough traps air or carbon dioxide which makes dough easier to rise.
   • whisking
   • seiving
   • creaming

2. chemical

   • sodium bicarbonate
     • alkali
     • used mostly as a leavening agents but can aslo be known as a raising agent.
     • also known as baking soda.
   • baking powder
     • alkali
     • used to make foods feel airy and light and less dense
     • when used with cream of tar tar it creates a gas which is carbon dioxide (CO2) making the product rise and airy.
   • cream of tartar
     • acidic
     • very high in potassium so consuming it in large quantities can lead to hyperkalemia
     • can be found in bottles of wine and grape juice

3. steam

4. biological.

   • yeast
     • yeast is uesd to feed on the sugar contained in the dough to create carbon dioxide
     • if tempurature in oven is left to high then the yeast will be destroyed and the product will fall
     • during product rising carbon dioxide is made by yeast causing to rise further