Raising Agents (Leaving Cert Home Economics): Flashcards
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Raising agents function
Raising agents function
Introduce gas into mixtures to create light, airy textures
Air as raising agent
Air as raising agent
Natural agent trapped in batter/dough, expands when heated
Creaming method
Creaming method
Beating butter & sugar vigorously to trap air bubbles
Whisking method purpose
Whisking method purpose
Creates stable foam structure holding air in mixtures
Bicarbonate of soda requirement
Bicarbonate of soda requirement
Needs acidic ingredients like buttermilk, yoghurt, lemon juice
Baking powder composition
Baking powder composition
Contains both alkali (bicarb soda) & acid (cream of tartar)
Baking powder double-acting meaning
Baking powder double-acting meaning
Releases gas twice: when liquid added & during baking in oven
Fermentation process
Fermentation process
Yeast converts sugars into CO2 gas & alcohol, causing rise
Diastase enzyme function
Diastase enzyme function
Breaks down starch into maltose
Maltase enzyme function
Maltase enzyme function
Converts maltose into glucose
Invertase enzyme function
Invertase enzyme function
Splits sucrose into glucose & fructose
Zymase enzyme function
Zymase enzyme function
Ferments simple sugars, produces CO2 gas & ethanol
Fresh yeast characteristics
Fresh yeast characteristics
Soft, moist, beige blocks; needs refrigeration; short-term use
Optimal yeast fermentation temp
Optimal yeast fermentation temp
25°C to 35°C
Kneading purpose in yeast baking
Kneading purpose in yeast baking
Develops gluten to trap carbon dioxide effectively