Raising Agents & Mixtures
Food Preparation & Nutrition: AQA GCSE, topic 1.1.8
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.
Chemical raising agents
- Bicarbonate of soda.
- Self-raising flour.
- Baking powder.
Steam
- Technique - cook liquidy mixtures in an oven. When water evaporates as steam, it raises the mixture.
Biological raising agents
- Yeast is used in breadmaking.
Eggs
- Techniques:
- Make a gas-in-liquid foam.
- Whisk egg whites.
- Whisk sponge.
Setting Mixtures
You can set mixtures using these two techniques:
Removal of heat
- Technique - gelation. This involves using a starch to set a mixture when it's chilled.
- Example food product - custard.
Use protein
- Technique - set a mixture containing eggs by heating. The denatured and/or coagulated protein in the eggs causes the mixture to set.
Test yourself on Raising Agents & Mixtures
Which of the following are examples of chemical raising agents?
Which of these raising agents is biological?
What do we call substances that produce gases that expand in doughs and mixtures when heated?
Which technique for setting mixtures is used for making custard?
In gelation, what is used to set a mixture when it's chilled?