Raising agents：練習題

In the whisking method for making a sponge cake, what is the primary way air is introduced into the mixture?

Which of the following conditions is NOT required for yeast to produce carbon dioxide effectively in bread making?

Identify the correct sequence of events that occurs when yeast is used in bread making to ensure a successful rise.

Which of the following is a mechanical method of introducing air as a raising agent into a cake mixture?

What are the two main components found in commercial baking powder that allow it to react when moisture and heat are applied?

Identify the gas produced when yeast ferment sugars during the bread-making process.

Describe two ways in which air can be introduced mechanically into a cake mixture as a raising agent.

Explain why bicarbonate of soda must be used with an acidic ingredient to act as an effective raising agent and identify the gas released during this reaction.

(a) Identify the gases that act as raising agents in a Swiss Roll made using the whisking method.
(b) Describe how the whisking method incorporates one of these gases into the mixture.

(a) Explain the chemical reaction that occurs when baking powder is heated in a moist cake mixture.
(b) List two reasons why a cake might fail to rise even if baking powder was included in the recipe.