1.1.8

Raising Agents & Mixtures

Test yourself

Raising Agents

Raising agents produce gases that expand in doughs and mixtures when heated. You can find more details on raising agents in the Food Science section.

Illustrative background for Chemical raising agentsIllustrative background for Chemical raising agents ?? "content

Chemical raising agents

  • Bicarbonate of soda.
  • Self-raising flour.
  • Baking powder.
Illustrative background for SteamIllustrative background for Steam ?? "content

Steam

  • Technique - cook liquidy mixtures in an oven. When water evaporates as steam, it raises the mixture.
Illustrative background for Biological raising agentsIllustrative background for Biological raising agents ?? "content

Biological raising agents

  • Yeast is used in breadmaking.
Illustrative background for EggsIllustrative background for Eggs ?? "content

Eggs

  • Techniques:
    • Make a gas-in-liquid foam.
    • Whisk egg whites.
    • Whisk sponge.

Setting Mixtures

You can set mixtures using these two techniques:

Illustrative background for Removal of heatIllustrative background for Removal of heat ?? "content

Removal of heat

  • Technique - gelation. This involves using a starch to set a mixture when it's chilled.
  • Example food product - custard.
Illustrative background for Use proteinIllustrative background for Use protein ?? "content

Use protein

  • Technique - set a mixture containing eggs by heating. The denatured and/or coagulated protein in the eggs causes the mixture to set.

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

Go student ad image

Unlock your full potential with GoStudent tutoring

  • Affordable 1:1 tutoring from the comfort of your home

  • Tutors are matched to your specific learning needs

  • 30+ school subjects covered

Book a free trial lesson