raising agents Flashcards
(20 cards)
What is the primary function of raising agents in baking?
To create volume and lightness in baked goods.
True or False: Raising agents are only used in sweet baked goods.
False
Name one type of mechanical raising agent.
Air
What chemical process do baking powder and baking soda undergo to produce gas?
Acid-base reaction
Fill in the blank: __________ is a common biological raising agent used in bread making.
Yeast
What gas is produced by yeast during fermentation?
Carbon dioxide
Which raising agent is activated by moisture and heat?
Baking powder
What is the role of cream of tartar in baking?
It acts as an acid to stabilize egg whites and activate baking soda.
True or False: Self-raising flour contains baking powder.
True
What is the effect of adding too much raising agent to a recipe?
It can cause the baked goods to collapse or have a poor texture.
Name one advantage of using yeast as a raising agent.
It adds flavor to the baked product.
What does the term ‘proofing’ refer to in bread making?
Allowing dough to rise before baking.
Which raising agent produces a lighter texture in cakes?
Baking powder
Fill in the blank: __________ is a raising agent that works through steam.
Choux pastry
What is the difference between baking powder and baking soda?
Baking powder contains an acid, while baking soda does not.
True or False: Raising agents can affect the flavor of baked goods.
True
What is a common effect of over-mixing a batter that contains a raising agent?
It can result in a dense texture.
Name a recipe where you would typically use yeast as a raising agent.
Bread
What happens to the gas produced by raising agents during baking?
It expands and causes the mixture to rise.
Fill in the blank: __________ is a biological raising agent that requires sugar to ferment.
Yeast
