FOOD TECHNOLOGY

Detailed explanation-1: -The expansion of gas bubbles during baking increase the volume of the product and gives a desirable porous structure. Raising agents that are used in the kitchen can be classified into the following categories: 1) Biological (Yeast). 2) Chemical (Baking powder, baking soda, baking ammonia).

Detailed explanation-2: -What are chemical raising agents? A common chemical raising agent used in food is baking powder, which contains two active ingredients, bicarbonate of soda (sodium bicarbonate-something called an alkali) and cream of tartar (potassium hydrogen tartrate-something called an acid).

Detailed explanation-3: -Yeast is the most widely used biological leavening agent. What is this? As yeast grows, it converts sugar food into alcohol and carbon dioxide through fermentation. Yeast should be stored in a cool, dry place, but should always be at room temperature before being dissolved in liquid.

Detailed explanation-4: -Baking Soda. Chemically known as sodium bicarbonate, baking soda is a type of salt that’s made by mixing carbon, sodium, hydrogen and oxygen molecules. Baking Powder. This ingredient is a mixture of baking soda and powdered acids. Cream of Tartar. 06-Jul-2022