Home Baking

Question 1

Advantages of home baking

Answer 1

Better fresh flavour, recipes can be modified for special dietary disease, control the amount of sugar used, more sustainable than buying commercially

Question 2

air

Answer 2

Air is introduced by sieving, rubbing in, creaming or whisking. Once the mixture is heated, hot air rises , pushing the mixture up. A crust forms on top, which stops the mixture from collapsing.

Question 3

Bread soda

Answer 3

Bread soda is an alkali. When mixed with acid liquid (buttermilk) it produces carbon dioxide (CO2)

Question 4

Baking powder

Answer 4

Baking powder contains both an acid and an alkali. When liquid is added (egg) co2 is produced

Question 5

Yeast

Answer 5

Yeasts are living organisms that need food, water, moisture, warmth and oxygen, they also need time and a slightly acidic pH. When yeast have these conditions they multiply producing co2. Yeast dough rises before it goes into the oven. A crust forms in the oven keeping it risen

Question 6

Gluten

Answer 6

Gluten is a protein that is found in wheat and cereals. It has important role in bread and cake making. When gluten