RAISING AGENTS

Raising agent leaving agent are substance that
produce gas in flour mixtures which cause them to rise and become lighter,
bigger and softer in texture and forous after cooking. Raising agents are used
generally in banking and frying products like cakes, pastries bread, puff-puff
etc.

Types
of raising agent

1.     Air

2.     Baking
powder

3.     Cream
of tartar or bicarbonate of soda

4.     Yeast

5.     Palm
wine

6.     Steam

7.     Over-ripe
bananas

8.     Sour
milk

9.     Action
of carbon dioxide in generating dough

10.                       
Vinegar and bicarbonate of soda

1.     Air:
Air beaten into egg while in the principal raising agent of omelets sponge
cake.  When air is incorporated Into
flour mixture and  put into the oven to
bake trapped air expands in volume and therefore raises the products e.g. rich
cake

2.     Palm wine:
This acts as a raising agent because it contains yeast which products the
raising effect condition needed for the growth of palm wine are warmth, sugar
and moisture. It is used for making bread of different types.

3.     Sour milk:
Used with bicarbonate of soda acts as a raising agent. The proportion are:

2tablespoon
bicarbonate of soda to 1cup

Sour
milk = 2tablespoon baking powder.

The raising agent is good for
making ginger bread

4.     Over-ripe banana:
Over ripe banana are used as a raising agent with the same characterizes in
yeast. The over ripe banana are left to ferment before they are used. It is
used for making breading large sealed.

FLOUR MIXTURE

Flour mixtures are
products produce from flour with the addition of other ingredients. Flour
mixtures can be grouped into the following.

•  Cake


• Pastry


• Biscuits


• Scones


• Bread


• Butter

The basic ingredients
in the preparation and serving of flour mixtures are flour, fat, sugar, liquid
flavouring and seasoning.

1.     FLOUR:
Provide the structure for bake products in pastry or dough by the gluten (protein)
in the flour.

2.     Fat or shortening:
Fats add flavor to baked product, shorten them and make the products tender
light and smooth e.g butter, margarine, cooking oil.

3.     Sugar:
Sweetens the mixture improves the texture, develops colour and crispress and
acts as food for yeast.

4.     Egg:
Are used for leavening colouring shortening, nutritive value and strength.

5.     Liquid:
Helps to bind the ingredients gelatinizes solve of the stand and develops the
gluten e.g. milk, water, fruit juices.

6.     Flavouring and seasoning:
Salt is the most important seasoning used in flour mixture. It helps to develop
the flavour of the produce and helps to set the gluten. Other favour  used in 
flour mixtures and seeds, nuts fruit juices, honey.