FOOD TECHNOLOGY

Detailed explanation-1: -Chemical leaveners produce carbon dioxide gas when water is added and/or in response to heat. Sodium bicarbonate is the base and source of C O 2 gas produced following a chemical reaction with acid.

Detailed explanation-2: -Raising agents are powders that are added to baking mixtures which react chemically to release carbon dioxide. The bubbles of carbon dioxide add air to the mixture, which is then baked and the air bubbles become locked into the protein structure of the sponge creating the fluffy crumb we know and love.

Detailed explanation-3: -The gases used are air, carbon dioxide or water vapour (steam). These gases are introduced before baking. When the product is cooked the gases expand. The action of moisture, heat or acidity (or all three combined) creates a reaction with the raising agent to produce gas bubbles.

Detailed explanation-4: -Four main raising agents are used in cooking: Air – egg whites, beating creaming, rubbing in. Steam – profiteroles, choux pastry, Yorkshire pudding. Carbon dioxide – yeast fermentation, baking powder, self raising flour.