Raising Agent
A raising agent (also called leavening or leaven) is a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The function of the raising agent is to puff up the food that it spreads and rises and becomes full of holes, thus making it light and not close and heavy. The holes made by the raising agents are retained during the process of cooking. The leavening of the flour mixture is accomplished by the expansion of water vapour and carbon dioxide. When the product is heated the air expands and part of the water vaporizes. The formation of carbon-dioxide requires the presence of suitable microorganisms or chemical agents. During the first part of heating gas production is accelerated and the gas formed expands as the temperature rises. The following are the different types of raising agents: · Biological raising agents · Chemical raising agents · Mechanical leavening · Other leaveners Biological Leavene...