FOOD TECHNOLOGY

Detailed explanation-1: -Steam is a common physical raising agent. It is produced from the liquids (e.g. water, milk, eggs) that are added to mixtures, or from water contained in a solid component (e.g. butter). Examples of recipes which use steam as a raising agent are batters (e.g. Yorkshire pudding) and choux pastry.

Detailed explanation-2: -The steam (water vapour) causes the pastry to rise. Once the steam has evaporated, the pastry is set in place from the heat during the baking process. The same process can be applied when you make batters, as well as choux pastry (for profiteroles etc.).

Detailed explanation-3: -Unlike most dough’s, the Choux Dough doesn’t use a leavening agent like baking soda or yeast, but instead relies on steam created in the baking process to expand the dough.

Detailed explanation-4: -During the baking process, steam (water vapour) causes the pastry to rise and be aerated, causing it to set in the hot oven as a result. In addition to batters, this same process can be used when making cookies. To ensure perfect choux pastry every time, be aware of the moisture levels and baking time.