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15 cards from this deck
Introduce gas into mixtures to create light, airy textures
Natural agent trapped in batter/dough, expands when heated
Beating butter & sugar vigorously to trap air bubbles
Creates stable foam structure holding air in mixtures
Needs acidic ingredients like buttermilk, yoghurt, lemon juice
Contains both alkali (bicarb soda) & acid (cream of tartar)
Releases gas twice: when liquid added & during baking in oven
Yeast converts sugars into CO2 gas & alcohol, causing rise
Breaks down starch into maltose
Converts maltose into glucose
Splits sucrose into glucose & fructose
Ferments simple sugars, produces CO2 gas & ethanol
Soft, moist, beige blocks; needs refrigeration; short-term use
25°C to 35°C
Develops gluten to trap carbon dioxide effectively
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