6 Questions
What is the primary purpose of raising agents in baked goods?
To add lightness and create a rise
Which of the following is NOT a physical raising agent?
Baking soda
How does creaming add air to a mixture?
The fat and sugar are creamed together, enclosing air
What is the purpose of whisking or beating in baking?
To drive air into the mixture
How does sieving flour contribute to the lightness of baked goods?
It aerates the flour, trapping air between the particles
What is the purpose of folding pastry dough?
To create layers that trap air
Explore the concept of physical raising agents in baking, which add gas to mixtures to create light and fluffy cakes and bread. Learn how air and steam are incorporated into food through mechanical actions like whisking, creaming, and folding.
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