Raising Agents (Junior Cert Home Economics): Flashcards
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ABBY acronym for raising agents
ABBY acronym for raising agents
Air, Baking soda, Baking powder, Yeast
Methods to incorporate air into mixtures
Methods to incorporate air into mixtures
Sieving, creaming, rubbing in, whisking
How air causes mixture to rise
How air causes mixture to rise
Trapped air expands when heated
Gas produced by chemical raising agents
Gas produced by chemical raising agents
Carbon dioxide (CO₂)
Two components in baking powder
Two components in baking powder
Acid (cream of tartar) & alkali (bicarbonate of soda)
Uses of baking powder
Uses of baking powder
Cakes, biscuits, scones
What bicarbonate of soda requires to activate
What bicarbonate of soda requires to activate
Acidic ingredient (buttermilk, yoghurt, lemon juice)
Uses of bicarbonate of soda
Uses of bicarbonate of soda
Gingerbread, soda bread
What yeast is
What yeast is
Living microorganism
Ideal temperature for yeast
Ideal temperature for yeast
25-30°C
Three key conditions for yeast
Three key conditions for yeast
Warmth, moisture, food (sugars/carbohydrates)
When to bake chemical raising agent mixtures
When to bake chemical raising agent mixtures
Immediately to prevent gas escaping
Temperature yeast dies at
Temperature yeast dies at
Above 50°C
What overmixing does
What overmixing does
Knocks out air bubbles
What yeast ferments to produce gas
What yeast ferments to produce gas
Sugars, producing CO₂ and ethanol