Chemical Raising Agents in Food
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Questions and Answers

What is the purpose of baking powder in food?

  • To provide a crunchy texture
  • To produce carbon dioxide gas (correct)
  • To add flavor to baked goods
  • To act as a preservative

    • What are the two active ingredients in baking powder?

  • Baking soda and vinegar
  • Cream of tartar and lemon juice
  • Bicarbonate of soda and cream of tartar (correct)
  • Self-raising flour and baking soda

    • When should baking powder be added to the ingredients?

  • At the end of the mixing process (correct)
  • It doesn't matter when it's added
  • At the beginning of the mixing process
  • In the middle of the mixing process

    • What happens when bicarbonate of soda is used without an acid?

    <p>It produces a soapy taste</p> Signup and view all the answers

    What is the purpose of self-raising flour?

    <p>It has baking powder already added to it</p> Signup and view all the answers

    What effect does heating have on the reaction between baking powder and water?

    <p>It speeds up the reaction</p> Signup and view all the answers

    Study Notes

    Chemical Raising Agents

    • Baking powder is a common chemical raising agent used in food, consisting of two active ingredients: bicarbonate of soda (sodium bicarbonate, an alkali) and cream of tartar (potassium hydrogen tartrate, an acid).

    Types of Raising Agents

    • Self-raising flour is a type of raising agent that already contains baking powder.
    • Bicarbonate of soda can be used as a raising agent if the other ingredients contain an acid, such as buttermilk, lemon juice, or vinegar.

    How Raising Agents Work

    • When bicarbonate of soda and cream of tartar come into contact with water, they react to produce new molecules, including the gas carbon dioxide.
    • The formation of carbon dioxide gas creates little gas bubbles that make foods like cakes and muffins light and fluffy.

    Important Tips

    • Be careful not to use too much bicarbonate of soda, as it can make foods taste soapy.
    • Heating up a mixture containing baking powder speeds up the chemical reaction, causing the carbon dioxide gas to form more quickly.
    • It is best to add baking powder to ingredients last, as it starts to react as soon as it comes into contact with water.

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    Description

    Learn about common chemical raising agents used in food preparation, such as baking powder, self-raising flour, and bicarbonate of soda. Understand how these ingredients interact as alkalis and acids to produce carbon dioxide gas for leavening.

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