Raising agents
A raising agent makes baked goods rise and become light by producing gas (carbon dioxide, steam or trapped air) that expands in the heat of the oven.
| Raising agent | How it works | Used for |
|---|---|---|
| Yeast | Living fungus that ferments sugar into carbon dioxide and alcohol when warm and moist | Bread, buns, doughnuts |
| Baking powder | A mixture of an acid and sodium bicarbonate; gives off CO₂ when wet and heated | Cakes, scones, muffins |
| Bicarbonate of soda | Releases CO₂ when mixed with an acid and heated | Biscuits, gingerbread |
| Air | Trapped by whisking eggs or creaming fat and sugar | Sponge cakes, meringue |
| Steam | Water turns to steam in the heat | Pastry, choux, pancakes |
Bread, cakes, biscuits and buns
| Product | Method | Key points |
|---|---|---|
| Bread | Yeast dough: mix, knead, prove (rise), shape, prove again, bake at 220 °C | Warm place (25–35 °C); too hot kills yeast |
| Cakes | Creaming (fat and sugar), whisking or melting | Weigh accurately; preheat the oven; do not open the door early |
| Biscuits | Rubbing in, creaming or melting methods | Cut evenly; bake until golden |
| Buns and mandazi | Yeast or baking powder dough, shaped and baked or fried | Do not overwork the dough |
Most home cakes use the proportions of equal weights of flour, sugar, fat and eggs (a “pound cake”) with about 1 teaspoon of baking powder for each 150 g of flour. Use clean, accurate measures. Bake in a pre-heated oven, test with a skewer, and cool on a rack.
Try itBaking powder for a cake
Choose the amount of flour and the baking powder per 150 g of flour.
Key terms
- Raising agent
- A substance that makes baked goods rise.
- Proving
- Letting yeast dough rise.
- Kneading
- Working dough to develop gluten.
- Creaming
- Beating fat and sugar until light.
Summary
- Raising agents release gas: yeast, baking powder, bicarbonate, air and steam.
- Yeast needs warmth, moisture and food.
- Bread, cakes, biscuits and buns use different methods.
- Measure accurately and preheat the oven.